Two coco-choco protein bread recipes in a row?! I know...it's crazy but there is a method to my madness. I will be comparing the two and deciding which recipe is better in a later post. Obviously, you should try them both out and decide for yourself. Both are great recipes but one is better than the other.
This recipe has been quite the challenge to master as my first attempt was an epic fail. I used egg white protein powder instead of whey and it was a disaster. It had a funky texture, the middle was raw, and the outside was over cooked. A baker's worst nightmare. So I decided to take a chance and try whey protein in my baking. Maybe...just maybe cooked whey has a different effect on my stomach than drinking it. The experiment worked because I had no stomach issues with the bread using the whey protein. Moral of this story - DO NOT use egg white protein when cooking. It doesn't bake well and I have many recipes that have failed because of it. So let my failures be your lesson learned. Or something to that effect.
I adapted this recipe from Nicole's Nutrition blog so I can't take all the credit. I will say, however, it did bother me that a lot of the ingredients were a little bit of this and a little bit of that. My OCD went into overdrive so I assigned measurements to each of the ingredients because that's how I roll. None of this "put however much you want" into it business. Besides, when counting macros, you have to have exact measurements.
The recipe does call for quite a bit of ingredients, but as an avid gluten free baker, I only needed a couple of things. Hopefully the same goes for you! So here you go...
*1/3 cup coconut flour
*1/3 cup almond meal
*2 tbsp. unsweetened shredded coconut
*2 scoops vanilla protein powder
*1 tsp. baking powder
*Pinch of salt (do not use 1/4 tsp. I know from experience...disastrous)
*1 tbsp. ground flax seeds
*2 tbsp. chocolate chips
*1 tsp. vanilla
*2 tbsp. stevia (or sweetener of choice)
*1 tsp. honey
*1/3 cup egg whites
*1/2 cup almond milk (or any milk you prefer)
1. Pre-heat the oven to 350 degrees.
2. Mix dry ingredients in a separate bowl. You can either mix in the chocolate chips with the batter or sprinkle them on top like I did. I would recommend mixing the chocolate chips in the batter. They have a tendency of falling off while you're eating them. -_-
3. Mix all of the wet ingredients in another bowl until thoroughly blended.
4. Slowly mix the wet ingredients into the dry ingredients bowl. The batter will be thick and you may have to call in help from your guns (read: biceps) to mix it together. Or use your hands. Whatever works. I may or may not have gotten my hands dirty with this recipe.
5. Grease a 9x5 loaf pan. Scoop the mixture into the pan and then flatten the batter evenly with a spatula. Top with chocolate chips (if you choose to do it this way).
6. Bake for 27-30 minutes, or until a toothpick comes out clean from the center.
7. Let the bread cool in the pan for about 30 minutes or so. Or until the pan is cool enough to the touch. Once cool enough, flip the pan over and let the bread cool completely.
8. Cut into 8-10 slices (depending on how big you want them) and store in an airtight container in the fridge.
Macros (based on 10 slices...your macros will vary depending on the ingredients used):
I topped mine with a dollop (1 tbsp.) of vanilla espresso almond butter from Wild Friends. Total mouth party!