When striving towards a fat loss goal it’s important to limit the amount of bread that you eat, due to all the simple carbs. The recipe below is a great way to enjoy some bread while still maintaining your clean diet. It’s gluten-free and uses flax meal and egg whites to create a soft, fluffy texture.

What you need
Serves 20

• 2 cups blanched almond flour
• 2 cups flax meal
• 1 teaspoon baking soda
• 2 Tablespoons raw honey, melted
• 1/2 cup coconut oil, melted
• 8 egg whites

Instructions

1. Preheat the oven to 350 degrees F. Lightly grease a baking sheet.
2. In a medium bowl combine the almond flour, flax meal, and baking soda. Mix well and set aside.
3. Using an electric mixer, beat the egg whites until stiff peaks form.
4. Mix the honey and oil into the flax mixture, then quickly fold in the egg whites. Be careful not to over mix the egg whites, so the fluffiness remains.
5. Use an ice cream scooper to drop mounds of the batter on a prepared baking sheet. Bake for 15 minutes, or until the tops are golden brown. Enjoy!

Nutrition
One serving equals 186 calories, 14g fat, 64mg sodium, 8g carbohydrate, 4g fiber, and 6g protein

2 Servings

In Medium Bowl, Combine:
2- 25g scoops plain or vanilla protein powder
1/2 cup 100% Stone Ground whole wheat flour
1 Tsp Baking powder
1/8 Tsp Baking Soda
1/4 Tsp Cinnamon
pinch of salt

In small bowl combine:
1 Medium banana (Starting to turn brown)
1 egg white
1/4 cup unsweetened apple sauce (or baby food)
1 Tsp vanilla

Add wet ingredients to drry. Stir until moistened.

Divide batter into 2 mini loaf pans and bake in toaster oven at 350 for 20 minutes.
OR
Put all batter into 1 mini loaf pan and bake at 350 for 25 minutes.
OR
Use a regular muffin pan to make 4 muffins. Bake at 350 for approximately 15 minutes.

This recipe makes 2 servings, so 1/2 of the batter is a meal. Each serving haas 38g Carbs and 25g Protein!

What I like about this recipe is that it is all natural, no artificial sweeteners and no oil. It tastes just like regular banana bread and take only minutes to prepare! Enjoy!

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4 Servings

Preheat oven to 350 degrees. Mix 1/2 cup of egg substitute (I use egg beaters), 1 cup skim milk, 2 tbsp. brown sugar, and 1/2 tsp. vanilla. Spray a muffin tin with non-stick cooking spray. Soak one piece of sourdough bread in milk. Then use a glass or cookie cutter to cut round pieces of bread. Place bread in bottom of muffin tin (four or eight-depending on the size of the muffin tin). Pour egg mixture over bread. Sprinkle with cinnamon. Bake for 25 minutes. Remove from oven and chill for at least one hour. Then savor this delicious dessert.

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