I’ve had a bit of a fascination with blood oranges here lately. I’ve always seen them on the Food Network shows or Top Chef and thought they were way too exotic to be found around here, so I never looked. They have a really cool reddish-orange skin and the inside is often a deep burgundy color that resembles….you guessed it….blood. These varieties of oranges are a little tart and sweet too.
To my surprise, I stumbled upon them at Walmart…and later at our local whole food store (Mama Jeans). I first made a blood orange vinaigrette to go with a spinach and arugula salad. This was an Emeril recipe I was delighted to find and will use many, many more times for sure. Now it’s just too simple a thing to squeeze the juice of a blood orange into a vinaigrette, so I challenged myself to find a more creative way to use them. The first thing that came to mind was a cupcake. haha. Of course. Any time an occasion called for a cupcake I would make one of my favorite recipes that I found on Food Network years ago: Orange Chiffon Cupcakes with Meringue Buttercream. The fact that I got to lace those puppies with some Grand Marnier, an orange flavored liquor, was a big factor as to why I like this recipe so much I think.
The closest thing to a cupcake that I feed my family these days are our protein breads, so the decision was easy. I am so very happy with the way this bread turned out and the whole family loves it too. There’s no icing to go on top, but there is so much orangy goodness and flavor, that you really don’t miss it.
So here it is!
- 2 cups Oat Flour
- 1 t Baking Powder
- 1 t Baking Soda
- ½ t Celtic Sea Salt
- 1 t Ground Cardamom
- 1 t Ground Cinnamon
- 2 Scoops Vanilla Whey Protein
- ½ c Unsweetened Applesauce
- ½ c Greek Yogurt
- ½ c Stevia in the Raw
- ½ c Sucanat (or Xylitol Brown Sugar)
- 2 T Blood Orange Zest
- 4 Egg Whites
- ½ c Blood Orange Juice
- 1 t Pure Vanilla Extract
- Preheat oven to 375°
- In a large bowl, combine the oat flour, protein powder, baking soda, baking powder, salt and spices. Whisk together until well combined.
- In another bowl combine the remaining ingredients. Whisk together until well combined.
- Add the wet ingredients to the dry ingredients and stir to combine.
- Spray your 9 x 13 Pyrex dish with lightly with olive oil and pop this yummy treat in the oven for 20 - 30 minutes or until a toothpick comes out clean.
- Cool completely. Cut into squares. Store in the refrigerator.