Ingredients (12 thick or 16 thin slices)

• 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 an organic plant protein powder, but other types should work fine); if not using protein powder, just add another cup of the flour you used above
• 1/4 cup peanut flour (or another nut flour of choice)
• 4 tbsp NuttZo (any flavor); warm in microwave to make sure it mixes easily
• 1/4 cup mashed ripe 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)
• 2 – 4 packets of stevia powder (I used Pyure Sweet Stevia)
• 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)
• Optional: Add 2 egg whites for extra protein and to help bread rise. I did not do this and the bread turned out fine though.

Instructions

In the oven

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.

In the Microwave

Coat a microwave-safe bowl with cooking spray, coconut oil, or good quality butter. You will need to do this in two batches for this method.

In a large bowl, sift the dry ingredients to combine well, and then mix in the wet.

Pour half of the batter into greased bowl and microwave on high for 7 minutes.

Let cool in bowl at least 5 minutes to allow bread to pull away from the sides, and flip over to allow it to fall out. You might need to give a little tug if it doesn’t fall right out.