YOUR SOLIN GENERATED RECIPE
Protein-Packed Cinnamon Swirl Breakfast Bread
Enjoy a warm, protein-rich slice of cinnamon swirl breakfast bread that perfectly balances a tender, moist crumb with a burst of aromatic cinnamon. This versatile bread is great for breakfast, lunch, or dinner and is designed to keep you fueled with high-quality protein and balanced macros.
INGREDIENTS
3 large Egg Whites (approx. 99g)
1/2 cup Nonfat Greek Yogurt (125g)
1 scoop Vanilla Whey Protein Isolate (30g)
1/2 cup Rolled Oats Flour (45g)
1/2 teaspoon Baking Powder
1 teaspoon Ground Cinnamon
1/4 teaspoon Stevia Powder
1/2 teaspoon extra Ground Cinnamon for swirl
PREPARATION
Preheat your oven to 350°F. Lightly grease a small loaf pan or line it with parchment paper.
In a medium bowl, whisk together the egg whites and nonfat Greek yogurt until well combined.
Stir in the vanilla whey protein isolate until the mixture is smooth.
In another bowl, combine the rolled oats flour, baking powder, 1 teaspoon ground cinnamon, and stevia powder.
Gently fold the dry ingredients into the wet ingredients, mixing until just incorporated. If the batter is too thick, add a tablespoon of water at a time to reach a smooth consistency.
Divide the batter into two equal parts. To one half, add the extra 1/2 teaspoon of ground cinnamon to create your cinnamon swirl mix and stir lightly.
Layer the plain batter in the loaf pan, then add spoonfuls of the cinnamon-infused batter. Using a knife, gently swirl the two batters together to create a marbled effect.
Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for 5 minutes before transferring to a cooling rack. Enjoy warm or at room temperature.