- Yield:4 servings
- Time:45 minutes
Let’s face it; sometimes you just crave apple pie. Diets aren’t very apple-pie friendly… until now! This protein bread is my mouthwatering answer to the apple pie question. Yes, it is possible—dreams CAN come true! This bread is soft, moist, delicious, and you don’t have to feel guilty at all about eating it. If you use gluten-free oats or oat flour, people with wheat sensitivities can have it as well. And it’s not loaded with bad fats or sugar. Did I just make your day? Well, just wait until you taste it!
Apples fall into the moderate glycemic index range and are best eaten after a workout to get the full benefit of the type of carbs they contain. Green apples are better than other types of apples because they have less sugar and more fiber and vitamins than red ones. They also just happen to be the best for baking since they retain their ‘apple-y’ taste.
You can make this recipe two ways: 1. By using no sugar added canned apples (best if you can find them unsweetened—I’ve only seen those for sale online) or; 2. You can process your own apples. By using the canned apples you save a step, but you are much better off processing your own. Here’s why: Processing apples yourself is easy, you can freeze what you don’t use for later, and you can use the green apples. Also, the unsweetened apple slices in cans are too hard to find, not to mention the no-sugar-added apple slices taste like you ripped open three hundred sucralose packets and poured them straight down your throat.
Many food companies try to compensate for the lack of sugar in sugar-free foods by making the food ten times sweeter than it needs to be. I compensated for this in my first loaf of apple bread by not adding any stevia, but it was still too sweet for me, and I like things sweet! The next few times I made this bread, I processed my own apples, and I was surprised by both how easy it was and how well it came out.
- 2 scoops vanilla EFX Sports Training Ground Protein 6
- 1 scoop vanilla EFX Sports Training Ground Isolate
- ½ can of unsweetened apples or ½ cup of your own processed apples. I bought 2 green apples so I could have leftovers to freeze when I processed mine.
- 3 of the prettiest apple slices reserved for the top of the bread (if desired)
- 1 ¼ tsp. cinnamon
- ½ cup unsweetened applesauce
- ¾ cup of quick oats, or 5 minutes oats, or oat flour, regular or gluten-free—it’s all interchangeable.
- 1 tsp. baking powder
- ½ cup egg whites
- 4 tsp. extra virgin olive oil
- 1 stevia packet
- 3 monk fruit sweetener packets (if you are using canned apples, use less)
- 1 pinch of sea salt (a big pinch if you are using canned no sugar added apples)
- 1/8 cup lemon juice (only if you are processing your own apples)
- Nonstick spray
If you are using canned apples, then skip this step. If you will be processing your own apples: peel them; chop one of them into ½ inch squares, and chop half of the second apple into squares and the other half into slices. Put them in a bowl and toss them around with the lemon juice. Put a pot of water on the stove and bring to a boil. Add the apples, and then simmer for 6-8 minutes until tender. Drain and set aside ½ cup plus 3 slices for the bread and freeze the rest for another time. Let these cool a bit before using.
Preheat the oven to 350. Spray a loaf pan well with nonstick spray. Mix all of the ingredients in a big bowl except for the three apple slices. Pour the mixture into the loaf pan and lay the three slices of apples on top. You can dust it with cinnamon if you like. Bake for 35 minutes, and then poke it with a skinny knife or a toothpick. If it comes out clean, then it’s done. Let it cool and cut the loaf into 4 pieces, then put it into containers so you can take it with you… and make people at the gym very jealous!
Protein: 24.6 g
Fat: 6.3 g
Carbs: 19.4 g
Fiber: 2.7 g