Recipe by Cornelia Sabrina, @Cornelia_Sabrina on IG
I know people will send pitchforks when I say this, but I have never been a huge fan of Peanut butter myself. It is just a bit too intense for me, but for some reason I love peanut butter flavored candy and PB&J sandwiches. There is just something about the thick and heavy flavor of peanut butter with the fruitiness of jam that I am addicted to. TRU released this PB&J protein flavor a year ago and it is great for desserts, which is why we are having cake for breakfast. (I still have not figured out why people call it pumpkin bread and banana bread when in actuality it's just a tea cake lol but hey, calling this a bread so I go with the masses). Now you can have your cake and eat it too!
Recipe makes 12 serving
Time: 45 minutes
1 cup White Whole Wheat Flour
1/2 cup Almond Flour
1/2 cup Spelt Flour
2 scoops TRU PB&J Protein
1 tsp Baking Soda
2 tsp Baking Powder
1/2 tsp Sea Salt
1 cup Plant Yogurt, unsweetened
2 Eggs (use egg replacer to make it vegan)
4 tbsp Peanut Butter
3 tbsp Honey (use Maple Syrup to make it vegan)
1 tsp Vanilla Extract
3/4 cup Plant Milk, unsweetened
4 tbsp Fruit Spread
1) Preheat oven to 350 degrees F. Line a loaf pan with parchment paper.
2) Mix al dry ingredients in a bowl and set aside. In a separate bowl mix all wet ingredients until well combined.
3) Add wet ingredients into dry ingredients until a thick batter forms.
4) Scoop half of the batter into the loaf pan and spread evenly. Top with 2 tbsp of the fruit spread and use a spoon or spatula to mix it with the batter a bit. This does not need to be perfect, just good enough so get a little bit of it in each slice.
5) Top with rest of batter and spread it evenly. Top with rest of the fruit spread and roughly spread it again. Bake for 30-40 minutes. This will depend on your oven. It should be firm enough that a toothpick comes out fairly clean but not too clean as this is a sign of it being overly dry.
10.2 g protein
23.5 g carbs (8g of sugar partially from fruit)
7.3 g fat