My household loves protein bread. I admit it, I even give some (in moderation) to my older daughter with PWS. She loves them and its extra protein for her!
I have been making protein bread for over a year and lately have been experimenting with coconut flour instead of using ground oats all the time. I love the texture of the ground oats and thought I would change things up.
Using coconut flour is a whole new ball game and its taken some time to adjust to it. The consistency is different. You need to use more liquids which typically are eggs, but ya need to watch out as you do not want it to eggy… After experimenting a bit, I think I have been able to come up with a great alternative!
2 scoops of vanilla protein powder
1/4 cup + 2 tablespoons coconut flour
1 teaspoon coconut oil
1/2 cup unsweetened almond milk
1/4 plain greek yogurt
3 egg whites
2 tablespoons unsweetened applesauce
2 packets Crystal Light Pure (with Truvia) or True Lemon
1 teaspoon baking powder
Mix all dry and wet ingredients separately, then combine. You will want to stir this for a bit as the coconut flour may get a little clumpy. Let sit for about 5 minutes so everything absorbs, and stir again. Put into a very well-greased bread pan. Place into a pre-heated 350* oven. Bake for 20 minutes. Additional time may be needed. Insert a toothpick to make sure it is fully baked.
***Side note: This is a very delicate piece of protein bread. I will recommend you letting it cool in the bread pan, then slowly lifting it out. It will fall apart.***
**This bread is also a work in progress and will be tweaking it to get it to stick together a little bit more, so stay tuned for a remake.**
Serving size: 6 slices
Total calories: 616
Calories Fat Carbs Protein Sugar Fiber
Per each slice: 103 2.75 7.2 13.7 2.3 2.8