Thursday, September 19, 2013

Blueberry Vanilla Protein Bread

My mom visited this past week and it was really great having her here...but she had to leave yesterday and get back to real life, which includes my dad who unfortunately couldn't come back to visit again. Already looking forward to seeing them at Christmas though woooop. I was able to make a second batch of this blueberry vanilla bread I've been working on though and send some back with her, so at least it was something. We are leaving to play in Connecticut tomorrow, but before I'm gone for the weekend I'd like to share this recipe I've been talking about...there might be revisions in future batches, but I'm posting it now because it is already delicious and beautiful like this, or at least in my opinion ;) Here goes:

Blueberry Vanilla Protein Bread
Blueberry Vanilla Protein Bread
Blueberry Vanilla Protein Bread

  • 1 cup almond flour
  • 1/2 cup flaxseed meal
  • 1/2 cup Greek yogurt
  • 1/2 cup vanilla protein powder
  • 1/2 cup egg whites
  • 2 cups frozen blueberries
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • 1 tsp cinammon
  1. Let blueberries sit out until they thaw or stick in a microwave for a couple of minutes to defrost.
  2. Preheat oven to 325 degrees.
  3. Mix all dry ingredients together in a bowl until well sifted together.
  4. Add the Greek yogurt, vanilla extract, and blueberries with the juice from defrosting and mix well with a spatula.
  5. Use a hand mixer or mixing bowl to whip the egg whites until they form peaks.
  6. Fold the egg whites into the mixture and 
  7. Grease your bread tin or other pan with coconut oil (found that this works best but butter or any other oil works too). I also lined mine with aluminum foil to make it easier to take out and clean, but that is up to you.
  8. Bake for about 35-40 minutes or until bronzed and firm in the middle. 
  9. Let cool in the oven for 10-15 minutes before taking it out to prevent the bread from falling.
Blueberry Vanilla Protein Bread

Eat while warm or eat while cold, store in the fridge or freeze for later...makes for a great snack, enjoy!

What other kinds of recipes would you like to see? I have some pretty good ideas for the coming weeks, now if I only had the time to make them...Please remember to also follow on Facebook, Twitter, and Instagram :-)


  1. Hi, I love this recipe. Looks so yummy! Do you have any suggestions on what I can replace almond flour with. I am allergic to almonds and a need a quick substitution!


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