If you want to surprise your family with a tasty side dish at Thanksgiving, throw one of these on the table. Or make a loaf any other time of the year to fulfill those macronutrient requirements.
Ingredients:
1.5 cups rolled oats
1 cup whole wheat flour
½ cup nonfat dry milk powder
4 scoops strawberry or vanilla whey protein powder (for the love of God, don’t use chocolate, ech!)
0.5 cups water
Juice from 1 orange
Grated peel from 1 orange (don’t go overboard on the peel, or it gets bitter)
½ cup applesauce
½ tbsp canola oil
1 tsp vanilla extract
1 tbsp baking powder
Dash of ground nutmeg (small dash)
½ tsp salt
¾ cup dried cranberries
2 teaspoons whole flax seeds*
½ cup granulated Splenda
Instructions:
Combine the dry ingredients in a large bowl, and mix with a large wooden spoon.
Add the water, applesauce, oil, vanilla, and mix thoroughly. Using a fine grater, shave the outer skin from an orange, until obtaining about 2 tablespoons of grated peel. Add the grated peel, and squeeze the orange into the mix, removing any seeds.
Divide the mixture into two loaf pans, coated with cooking spray. Cook for 20-25 minutes at 350 degrees.
*Whole flax seeds are not digested, unless you spend 20 minutes chewing every bite. They are added to this recipe more for texture, so don’t worry about the chewing thing. For the nutritional information, half of the given seeds were included in the macronutrient profile, which is based on the assumption that half of the seeds will pass straight through you.
Macronutrient Profile, per 1/3 loaf:
k/cal: 327
Fat (g): 5 (1s, 2m, 2p)
Carbs: 53 (7 fiber)
Protein: 22
All recipes – complete resource for recipes and cooking tips:
Gourmet Nutrition: The Cookbook for the Fit Food Lover
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