Monday, February 20, 2012

chocolate cinnamon swirl protein oatcakes

Freshed baked cinnamon rolls or this bread are an indulgence hard to resist.  But those types of treats are few and far between these days.  When your daily intake of food consists of merely veggies, eggs, lean meat, protein powder, cottage cheese and the odd fruit, I welcome a treat that is deemed as healthy.  So in my quest to eat healthy again, I came across this recipe for cinnamon swirl protein bread on Pinterest.  

When I eat clean, I primarily follow the Precision Nutrition plan. PN was introduced to me about four years ago when I hired a coach to design my training programs for me to build more lean muscle mass.  Today, I still eat with PN principles in mind, and know that this plan allows me to be successful in weight loss and maintenance.  Carbs are very minimal right now, but when I saw this recipe, I needed to make it.  Right away.

chocolate cinnamon swirl protein oatcakes

1/3 cup Splenda
2 tsp cinnamon
1 1/2 c oat flour (approx 2 cups ground oats)
2 scoops whey protein powder
1 tbsp baking powder
1/2 tsp salt
1/2 cup Splenda
2 egg whites
1 cup unsweetened almond milk
1/3 cup or 1 4oz jar baby food applesauce
1/2 tsp vanilla extract

1. Preheat oven to 350.  Spray and 8x8 baking dish
2. In a small bowl combine 1/3 cup Splenda and 2 teaspoons cinnamon.
3.  In a large bowl combine/whisk oat flour, protein powder, baking powder, salt and Splenda.
4. In a medium bowl combine egg whites, almond milk, applesauce and vanilla extract.
5. Stir oat flour mixture and almond milk mixture together. 
6.  Pour a shallow layer of batter - about 1/4 of the batter
7.  Sprinkle heavily with 1/2 of the cinnamon/splenda mixture
8.  Pour remaining batter over top and sprinkle with remaining cinnamon/splenda mixture. 
9.  Draw a knife through to marble. 
10.  Bake 24-28 minutes. 



  1. Going to try this one. Love your blog. Miss your beautiful voice.