I made a commitment to stick to the given meal plan when I began Jamie Eason’s 12 Week LiveFit program. I was dreading this because I looove food and I thought I would have to sacrifice eating tasty foods in order to get the results so many others have experienced with her program. I was beyond surprised when I tasted her Pumpkin Protein Bread recipe for the first time. It was so good! I couldn’t believe it. I’ve made this bread every week since then. I love it, Justin loves and the kids gobble it up.
*Recipe adapted from Jamie Eason’s Pumpkin Protein Bars
- ½ cup Sucanat or Stevia in the Raw (Jamie uses Xylitol Brown Sugar)
- ½ cup unsweetened applesauce
- 2 tsp. ground cinnamon
- 1 ½ tsp. ground ginger
- ½ tsp. ground clove
- ½ tsp. freshly grated nutmeg (I use my microplane to grate the nutmeg)
- 1 tsp. baking powder
- 1 tsp. baking soda
- ½ tsp. salt
- 2 tsp. pure vanilla extract
- 4 large egg whites
- 1 – 15 oz. can of raw pumpkin
- 2 cups oat flour
- 2 scoops vanilla whey protein
- ¼ cup unsweetened almond milk
Preheat the oven to 375°.
In a large mixing bowl combine oat flour, protein powder, baking soda, baking powder, spices and salt. Mix well with a whisk. In a smaller bowl, combine the “sugar” of your choice, applesauce, pumpkin, egg whites, almond milk and vanilla. Mix well. The mixture should still be thick, but you should have a steady ribbon of batter that streams off when you hold the whisk above the bowl. Pour wet ingredients into the dry ingredients and stir to combine. Pour batter into your lightly sprayed (with olive oil) 9 x 13 baking dish or two 8×8 baking dishes (I use Pyrex….love my Pyrex!). Bake for approximately 40 -45 minutes or until a toothpick comes out clean.
Cool completely. Cut into squares. Store in the refrigerator
Makes 32 Squares
Fat: 0.5 g
Peanut Butter Pumpkin Protein Bread
So last week I only had half a can of pumpkin. I can’t for the life of me remember why I only had half a can of pumpkin….hmmm. Weird. Anyhow, I figured I would take this “opportunity” and try to make something a little different.
Use the same recipe as above, just replace the missing half a can of pumpkin with some peanut butter. I had to add a bit more water and almond milk to account for the thickness, but otherwise, everything else stays the same!
Feel free to play around with other flavors. If you come across something that tastes great, let us know so we can try it out too!