YOUR SOLIN GENERATED RECIPE
Protein-Packed Almond Flour Cinnamon Swirl Bread
A delicious, moist almond flour bread with a delightful cinnamon swirl, elevated with a boost of protein. This versatile slice works perfectly for breakfast, lunch, or dinner, marrying the nutty richness of almond flour with a light, spiced sweetness from our date-cinnamon swirl. Enjoy a clean, energizing meal that satisfies hunger while fueling muscle recovery.
INGREDIENTS
1/3 cup Almond Flour (40g)
1 scoop Vanilla Protein Powder (30g)
3 large Egg Whites (approx. 100g)
1/4 cup Unsweetened Almond Milk (60ml)
1 pitted Medjool Date (24g)
1/2 teaspoon Cinnamon
1/4 teaspoon Baking Powder
PREPARATION
Preheat your oven to 350°F and lightly grease a small loaf pan or a baking sheet lined with parchment paper.
In a small bowl, mix the almond flour, protein powder, cinnamon, and baking powder until evenly combined.
In a separate bowl, combine the egg whites and almond milk. Blend until smooth.
Pit the Medjool date (if not already pitted) and mash it into a paste using the back of a spoon. Alternatively, blend it with a little water to form a smooth paste.
Gently stir the date paste into the wet mixture, ensuring it’s evenly incorporated.
Fold the dry ingredients into the wet mixture until just combined. Do not overmix.
Pour the batter into the prepared loaf pan, smoothing the top. Using a knife, swirl the remaining date paste (if any extra) or gently reintroduce a cinnamon swirl by lightly dragging a skewer through the batter for a marbled effect.
Bake in the preheated oven for 18-22 minutes or until a toothpick inserted into the center comes out clean.
Allow the bread to cool for at least 10 minutes before slicing to serve.