Ingredients
3/4 cup whole-wheat flour
3/4 cup unrefined, spelt, or quinoa flour
3 tablespoons vanilla protein powder
1 teaspoon cinnamon
Pinch of nutmeg
1 teaspoon baking powder
1 teaspoon baking soda
1 1/4 cups fat-free buttermilk (or 1 1/4 cups skim milk soured with 1 tablespoon of lemon juice)
1/2 cup Quaker Quick Oats, uncooked
1/2 cup sweetened applesauce
2 teaspoons pure vanilla extract
2/3 cup dried cranberries
1/3 cup pecans, chopped (I pulsed mine briefly in a coffee grinder; a food processor can also be used)
Cooking spray
Method
Preheat your oven to 325°F (163°C).
Coat an 8" x 4" loaf pan with cooking spray. Set aside.
In a bowl, whisk together flours, protein powder, cinnamon, nutmeg, baking powder and baking soda.
In a separate bowl, mix the buttermilk, oats, applesauce, and vanilla.
Add the dry ingredients to the wet ingredients and thoroughly combine. Mix in the cranberries and pecans. It should have a consistency thicker than pancake batter.
Pour the dough into the loaf pan.
Bake in the oven for 50 minutes, or until a knife inserted into the loaf's center comes out dry.
Remove the pan from the oven and let it sit for 20 minutes. Then remove the bread from the pan, and let it cool before slicing.
Source
www.eatcleandiet.com
