This tasty treat will make you feel like you actually know what you’re doing in the kitchen.
OMG recipes!? For realz. In my blog post about online grocery shopping, I told you that I’d hook you up with a sweet recipe for a protein filled and delicious snank attack if we got 40 comments.
Well, we hit the comment quota in no time flat, so here we are with a fun recipe that I am seriously in love with, and have been snacking on, even as I write this post.
Anyway. It’s not hard to make, but it is pretty hard not to eat all at once. It’s fairly calorically dense, so be careful. That said, it’s full of proteinz and fiberz, so you’re probably okay.
Let’s do this thing.
Roman’s High Protein Almond Bread
- 4 cups almond meal
- 2-3 heaping scoops vanilla* protein powder
- ½ tsp vanilla extract
- 1 tsp celtic sea salt
- 1 tsp baking soda
- 5 eggs
- 2 Tbsp honey
- 1 tsp apple cider vinegar
- OPTIONAL: spray coconut oil to grease pan
- Preheat oven to 300 degrees F.
- In a large bowl, combine all the dry ingredients, except protein powder.
- In a medium bowl, beat the eggs and add the remaining wet ingredients.
- Add the wet ingredients to the dry and mix thoroughly.
- Slowly add in protein powder, one scoop at a time, mixing thoroughly. Make judgement for additional protein based on thickness.
- Transfer the mixture to a 5×9-inch standard loaf pan, lightly oiled (a spray oil makes it easy).
- Bake for 60+ minutes or until a skewer/knife inserted in the bread comes out clean.
- Cool and slice.
- Burn hands and mouth. I TOLD YOU TO LET IT COOL. You never listen. You always have to try it before it’s cooled and now you burned yourself. Serves you right.
It’s delish. And, if you’re having a high calorie snack, spread some almond butter on it for extra deliciousness.
*Two points about protein powder in this recipe. Firstly, have only tried vanilla protein, but I assume chocolate would work as well.
Secondly, and more importantly—how protein powders react to liquid varies a lot from brand to brand. Some brands have more reactive emulsifiers (thickening agents) than others, and so those powders will make the mixture incredibly thick and hard to work with. You’ll want to experiment with 2 scoops and see how the mixture looks and feels. Add more if you can.
I like BioTrust for baking because it adds a ton of flavor without getting clumpy. If you add enough water to begin with, it doesn’t get super thick.
If you want to have more protein, you may have to cut some of the flour to add in more powder.
This article was written by John Romaniello, NSCA-CPT, CSCS and originally published on www.romanfitnesssystems.com.