Microwave Protein Cinnamon Bread



Can you believe something so soft and light came from a bowl that was microwaved? Well, believe it!

Ever want to make your own bread but don't want to wait for yeast to proof, dough to rise, then punching the dough down, and letting rise again? What if you could just make your own healthy bread loaf in minutes?  Well, you can, and it's super easy!

I had some leftover overnight oat bran and decided to mix some egg, cinnamon, protein powder, and stevia to give the bread a shot.  The result was nothing less than soft, fabulous protein bread that knocks any store-bought bread out of the water!

Mixing in the protein powder. A glass bowl works best for this.

Microwaves, when you think about it, are pretty darn cool.  They definitetly are not meant for shabby frozen packaged meals. Unless you like dull, unhealthy, high sodium, and unpronounceable ingredients in your meals, use the microwave for quick steaming veggies.....and making this bread!

Before microwaving....obviously

Change it up to suit your tastes/preferences too.  Maybe add ginger, nutmeg, and clove for a perfect pumpkin spice bread.  Or, mix in cocoa powder for, well, chocolate protein bread.

After the initial cooking.  I actually flipped it over in the bowl and cooked the bottom another minute since it was a little soggy.

The soft and moist consistency of this bread makes it a pleasure to eat alone, but spread with a good jam and nut butter never hurts. I like to stir a little peanut butter into plain, 0% Greek yogurt and use for an extra protein punch with flavor!

Choose your spread for this bread and let me know how you like it.  Tell the yeast you're sorry; maybe they can eat sugar and fart expel their gases in dough another day, when you have more time.



Sliced and ready for peanut butter, jam, maybe even honey ham....hmmm. Or just plain!



 

Microwave Cinnamon Protein Bread Loaf

by RC Liley

Prep Time: 10 min

Cook Time: 5 min

Ingredients (1 Small Loaf in a Bowl)

• 1/2 cup oat bran
• 3 T pumpkin puree
• 1 tsp chia seeds; can omit and add another tablespoon of oat bran
• 1/2 cup vanilla protein powder
• 1/4 cup + 2 T egg whites
• 1/2 tsp baking powder
• 2 packets stevia or 15 drops of liquid stevia
• 2 tsp cinnamon
• Scant dash of salt

Instructions

Add everything to a microwave safe bowl or mix in one bowl and pour into a microwave safe bowl; I used a glass bowl since it helps the heat waves to go through for even cooking.

Microwave for 4 – 5 minutes depending on how old your nuke-box is; I microwaved for 4 min and then flip the bread to cook another minute

Let cool in bowl for 5 minutes and transfer to a wire rack to cool another 5 minutes

Slice or just eat it like a savage taking giant bites out at a time…..I won’t judge

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Low-Fat Peanut Butter Banana Bread...No Need for Sandwiches

If I could only have one sandwich the rest of my life, it would be a peanut butter and banana sandwich. This sandwich would provide instant comfort like it’s a dessert, but be nutritious enough for a quick and healthy meal. If I could, I’d make it crunchy peanut butter because, well, I love the added crunch!

Hmmmm, maybe some cinnamon too…..yes, cinnamon would be awesome!

This works for me!



But what if we had bread with peanut butter, banana, and cinnamon baked into it? Then, instead of making a mess by having to arduously smear your own peanut butter and add your own banana on bread, you can easily just grab and eat a slice……or two or three…..ok, the loaf.

No dealing with peanut butter jars or any banana that’s leftover, just the bread with all of its parts baked in. Sure, I sound lazy, but this would certainly save time since I usually peel, slice, chop, and dice multiple foods while cooking. Plus, I’d spend more time with Kelley, the number one person in my life and reason I work to make healthy food for us.

I’d like to thank Katie for posting a similar recipe on her blog, Chocolate-Covered Katie, for the inspiration to make this fabulous peanut butter banana bread. There are so many amazing recipes I want to make from her blog; it’s hard to keep up!

Make this bread to grab and go or sit down at home without having to add anything else that could result in a mess. I made the recipe low fat by using peanut flour (I use 12% Light Peanut Flour from Byrd Mill) which supplies an awesome peanut butter taste with less fat. Avoid the jars of low fat peanut butter, those usually have more ingredients than just peanuts and always have added sugar……bleh. Have a few slices of this easy bread and know its all good in taste and in health.

No-Mess Low-Fat Peanut Butter Banana Bread

1 cup whole grain spelt, whole-wheat, or brown rice flour (I used whole grain spelt)

1 cup unflavored or vanilla protein powder (I used whey, but other types would work)

1/2 cup peanut flour (or another nut flour of choice)

2 tbsp natural peanut butter (or other nut butter of choice); make sure it’s creamy enough to mix

1/4 cup mashed banana (applesauce or pumpkin puree would be good, but you’ll have to change the name)

1/4 tsp liquid stevia extract (or use 1/4 cup sugar/honey/agave if you don’t have or like stevia, but beware of extra calories)

2 - 4 packets of stevia powder (I used NuNaturals White Stevia; use more for a sweeter bread and less for not as sweet...duh)

1 tbsp baking powder

1 tsp salt

2 ½ tsp cinnamon

2 tsp pure vanilla extract

1 1/4 cups milk of choice (reduce by 1/4 cup if using honey or agave)

Preheat oven to 375 F. In a large bowl, sift the dry ingredients to combine well, and then mix in the wet. Pour into a lightly oiled or non-stick loaf pan (a muffin pan would be great too!) and bake 40-45 minutes. Let cool on a wire rack for 10 to 20 minutes. If you made a loaf, slice as thin or thick as you want; for muffins, just remove from pan.

I haven’t made them yet, but muffins would be perfect as a portable breakfast or snack when travelling.

Of course, you can always add more peanut butter if desired…..I just couldn’t resist!

Q: What would be your sandwich of choice if you could only have one the rest of your life?

Something savory like this...

.....or maybe a delicious PB & Banana Chocolate Protein Pancake Sandwich?

Yes, this is my choice!

Healthy Cooking with Kids and Beer

To make bread of course! What were you thinking?

Our 7 year old niece, Ashlee, came over on Saturday to spend the night with us and see what we do on the weekend.  She got to go on a fun and informative trip to the local organic gardening center Kelley can’t get enough of, then help me make some good food in the kitchen.

It seems I’m always stuck in the kitchen! But it’s by choice and helps to let me forget about the world outside and just think about…..food…..and what to do with it!

Ashlee’s mom, Kelley’s sister, wanted her daughter to see what her aunt and uncle who hardly go out to eat or go out at all do on the weekend.  We keep busy; that’s for sure!  Kelley in yard and garden, is like me in the kitchen; very meticulous on how things are done and only we can do it right!

After spending time with Kelley on Saturday, I happened to have a warm bottle of Breckenridge Brewery Vanilla Porter just begging to be used in a recipe.  Just so happens I was craving some beer bread.

Ashlee readily agreed to help me make healthy (unless you count the alcohol part) and easy protein beer bread.  I used a Breckenridge Brewery Vanilla Porter, but don’t let the vanilla part fool you, this bread pairs well with sweet or savory applications.  I had a slice with strawberry chia jam and also used it to dip in a puree of red lentils and veggies I cooked; both were outstanding. See end of post for this easy, kid-friendly recipe.

My handy helper whisked the dry ingredients (just a minor spill of flour occurred) to mix everything; and then she slowly poured the beer while I stirred.  Too bad I don’t always have an extra hand, it was a lot easier to mix everything together with help. 

While mixing I explained to Ashlee how you don’t want to mix too long or the protein in the flour (gluten) will get tough and make for a hard to chew bread.  Of course, this is what’s needed for some breads, so I made sure to let her know that too.  Since this didn’t have too much wheat flour, we didn’t have to a worry a lot though.

She enjoyed eating what she helped make, and seemed proud of her accomplishment.  That night she helped again as I showed her the marvel of making a healthy Microwave Chocolate Cake.  I told her there is no sugar in my version, so she jumped up and said she’ll go brush her teeth now then; I had to explain it’s still good to brush after eating.

Helping to make the tasty batter. 

She gave the leftover batter the lick test (no eggs, so it's safe) and approved!

Reaping the benefits of making your own healthy dessert;

Kelley and I were willing and able to help finish.

The result?  Another success with Ashlee in the kitchen!  Before leaving Sunday morning, I whipped up some Peanut Protein Crepes to help get her day started right. I used a ripe banana that Ashlee mashed to mushy pulp (perfect!) for me and the end result was one happy child!  She said she never had crepes before, but loved Uncle R.C.’s healthy crepes with peanut flour.

"Patiently" waiting to be served....

....and still waiting as I delay.

She got the biggest crepe in the house for her patience!

She’s a great helper and we both enjoyed spending quality time with our niece.  I hope she learned some vital things on organic gardening and healthy cooking that she can share with her parents.

Kelley stuffed hers with creamy goat cheese;
I had to steal it from her since she couldn't wait to take a bite...

I enjoyed mine with a banana and Creamy PB Vanilla Dip 

I know those of you with kids and reading this are probably thinking, “Yeah, try spending every day with’em, then we’ll see how you feel!”  I can’t argue your case, though, since I’m not there yet, but Kelley and I will have one of our own eventually, and this one day was great practice.

If you have kids, do you have them help you with anything in the kitchen?  If you don’t have kids, did ever get the chance to cook with one or more?

Hearty Whole Grain Beer Bread

Ingredients

 2 2/3 cups AP Flour
1 ¼ cup whole grain spelt flour (or regular whole wheat)
1 cup unflavored protein powder; I used whey
1/4 cup peanut flour; dry, non-fat milk powder or more spelt can be used too
1 tbs sea salt
1 1/2 T baking powder
1/4 t baking soda
12 oz. bottle of good tasting beer
Optional #1: Add 2 t sweetener (I used a packet of NuNaturals White Stevia, but brown sugar or honey would be good too)
Optional #2: Add herbs and spices like cumin, cayenne, garlic powder, rosemary, or dill to really make this bread stand out.

 Directions

 Preheat oven to 375 degrees.
Combine dry ingredients in a large bowl and whisk until everything is incorporated. Create a well in the center and have a kid pour beer slowly while mixing to combine. The mixture will be pretty wet and sticky, but don’t worry, it’s ok.
Prepare a loaf pan, glass square dish, or pie dish by spraying with a non-stick coating or lining with parchment paper.
Pour in the batter in and make sure it is level across the pan.
Bake uncovered for 55 minutes if using a loaf pan or 45 minutes for the shallower glass or pie dish until lightly brown. I had to cover the top with foil for the last 10 minutes to avoid the bread becoming too brown.

Flashback and Future Friday

Don’t we all just seem happier on Friday? I know I get this “so happy it’s Friday” feeling, then I get upset for being so excited about a day. Really, everyday should be enjoyed; work day or not, it’s life! I will start to work on that and hopefully have good results.

Today I want to take a look back at the food from this past week, as well as what I want to prepare for the week to come. I will only have Sunday to really cook everything I want, but it will be a good test for my multi-tasking abilities! Plus, I can make it fun and pretend to be on Iron Chef with only an hour to cook a full course meal. Does anyone else ever do this? Maybe I’m just crazy…. 

*Vanilla Protein Crepes; the folded ones have peanut butter. I want more now!!

Chocolate Overnight Oats about to be pureed to make Overnight Oatmeal Baked Donuts 

Zevia Protein Donuts sprinkled with fresh ground nutmeg 

No Sugar *Pumpkin Protein Pancakes with Plain Greek yogurt mixed with vanilla extract and cinnamon

Sweet Potato Shepherd's Pie before going under the broiler

My assortment of baked pumpkin and Zevia protein goodies! The cake on the right is just Zevia Protein Donut batter in a cake pan.

Espresso Balsamic Baked Chicken Tenders with generous seasoning 

Leftover Sweet Potato Shepherd's Pie mix that I put in my donut tin 

 The end result of my Sweet Potato Shepherd's Pie (donut?) after removing from the donut tin. Next time, I'll use another egg or two egg whites....

*Sugar-Free Chocolate Pumpkin Protein Bread "CPPB" 

CPPB slices with peanut butter and homemade *strawberry chia seed jam

*Recipes to come in future posts

Aside from the standard staple meals I cook for our lunch at work, there are a few more things I'd like to make.  Some of these things involve using NuNaturals Stevia products (keep checking as I will post a review and host a giveaway soon!) and others are just recipes to try.

I have been craving a pumpkin protein banana bread and will test my own recipe using NuNaturals.

I am going to try making Popped quinoa; I made it before, but want to try it with the red quinoa I have.  This stuff is great as cereal or as a crunchy salad topping.

Not sure if I'll get around to it this weekend, but I've been craving some type of meatloaf; we'll see what happens....

I have more plans for baked goods using NuNaturals Stevia, but you'll have to keep watch for future posts.  It won't be long!

Do you have any cooking plans for the weekend?  If not, do you have any other fun plans?  I'm open to any and all comments, so let me know what's on your mind.