Servings: 10 Calories: 100 Carb: 18g Protein: 4.5g Fat: 1g
1 cup mashed sweet potatoes (you will want to use leftover or cook ahead of time)
1 banana (mashed)
1 scoop vanilla protein powder
2 tablespoons Walden Farms
2 flax eggs (2 tablespoons ground flaxseed + 4 tablespoons water. Mix, let sit for 10-15 minutes)
1/4 cup unsweetened coconut milk
1 teaspoon vanilla extract
3/4 cups whole wheat flour
2 teaspoons baking powder
1 tablespoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground nutmeg
2 organic Stevia packets
Non-stick cooking spray
Preheat oven to 350F. Spray one 9-by-5-inch loaf pan with non-stick cooking spray
To the sweet potatoes, add the flax eggs, coconut milk, vanilla, mashed banana and Walden Farms. Mash with fork or potato masher until well combined; set aside.
In a large mixing bowl, combine the dry ingredients – flour, baking powder, spices, stevia packets and protein powder and whisk to combine. Pour the sweet potato mixture over the dry ingredients, stir to incorporate.
Transfer batter into loaf pan smoothing the top lightly with a spatula. Bake for 60 to 70 minutes.
Allow bread to cool before slicing. Extra bread can be stored in freezer in Tupperware!