Chocolate Chip Pumpkin Protein Loaf
Wet Ingredients
| 1 ½ cups | almond flour |
| 1 scoop | Kaizen Naturals® Vegan Protein Vanilla Bean |
| 1 tsp | baking soda |
| 1 tsp | cinnamon |
| ¼ tsp | nutmeg |
| pinch | salt |
Dry Ingredients
| 2 | large eggs |
| 1 cup | unsweetened pumpkin puree |
|
½ cup |
maple syrup |
| ¼ cup | non-dairy milk of choice (i.e. cashew, almond) |
| ½ cup | dark chocolate chips |
Recipe
Makes 8-10 servings
- Preheat oven to 350° F.
- In one bowl, mix together the dry ingredients.
- In a separate bowl, mix together the wet ingredients, except chocolate chips.
- Combine wet and dry ingredients and mix until batter is smooth.
- Fold in chocolate chips.
- Pour batter into a small loaf pan lined with parchment paper.
- Bake for 40-42 minutes at 350° F, until top of loaf is golden brown and a toothpick inserted into the center of the loaf comes out clean.
- Cool loaf in pan for 10-15 minutes, then transfer to wire rack to cool for another 10 minutes.
Recipe Courtesy of Zakiya Lalani