Cinnamon Apple Crunch Zuchini Bread

The moment when you pull something out of the oven and your nose is assailed by an intoxicating aroma of cinnamon and nutmeg is a proud moment for any baker. Your eyes light up as an unstoppable smile begins to tickle your features. Success is a sweet, sweet smell; a perfume of apples and brown sugar. The aroma surrounds a dark crusty loaf hiding a tender center within. This is what I proudly carried from the warm embrace of the oven; a shining spice laden success brimming with nutty pleasure!

The bread is rich and dark with a touch of sweetness. Reminiscent of simple homemade breakfast breads cooked up by loving grandmas ❤ Slice into it to reveal a moist fluffy center studded with warm crunchy almonds, c’est la vie! Tres Bon! Ahh it is simply good. Filling and rich it satisfies deep down to the soul ❤

Cinnamon Apple Crunch Zucchini Bread

½ C (56g) Flap jacked protein pancake cinnamon apple mix*

½ C (60g) Spelt flour

½ C Granulated stevia

1tsp baking soda

1tsp baking powder

1tbs (7g) Flaxseed meal

1tsp ground cinnamon

¼ tsp cloves

¼ tsp nutmeg

2C (around 280g) shredded zucchini

¼ C (50g) unsweetened apple sauce

1tbs (15g) blackstrap molasses

3tbs (46g) liquid egg whites

1 whole egg

½ tsp maple extract

½ tsp butter extract

¼ C (28g) almonds, chopped

Optional chopped apple chunks

Method: Combine all dry ingredients, excluding the almonds, in a large bowl making sure everything is well incorporated. Set aside. In a separate bowl combine all wet ingredients including the zucchini, and mix until incorporated. Pour the dry mixture into the wet and mix well. Finally fold in the almonds and optional apple chunks until well dispersed.

Pour the mixture into a well-greased loaf pan and bake at 350deg for 35-45min. You want the center of the bread to thoroughly cook before removing; once the top has risen and begins to crack its ready! Remove from the oven and let cool 1-2 minute before transferring the loaf out of the pan and onto a cooling rack.

Recipe makes 8 generous slices coming in at; 104calories, 3.2g fat, 14.1g carb and 5.6g protein per slice

*Recipe Notes:

I used the flap jacked pancake blend which adds an extra dose of cinnamon spice and protein! You could possibly sub ½ C (56g) of another pancake mix however I have not tried this and the nutrition info will greatly change as Flap Jacked is a brand focused on making healthier pancake mixes.

You can find out more about this brand here> http://www.flapjacked.com/

I found my bag at sprouts farmers market.

S’mores Oven Pancake Bake

Well the holidays are officially over (OR ARE THEY?!?! I mean it’s really not over until the tree comes down in February amiright? ;D) I enjoyed a long week of just relaxation. I didn’t let the pressure of Instagram or WordPress rule my holidays. If I wanted to post I did, if I didn’t well then I didn’t. This may be my last creation uploaded for about a week because tomorrow I am embarking on a ski trip with the Fam Bam! It will be a struggle with balancing healthy eating and enjoying family time; but the memories I am going to make are worth way more than macros or calories. Anyway, I bet your expecting detox green smoothies to pop up everywhere but not on Jordan’s blog! I’m recovering from the holidays with a delicious single serving s’mores oven pancake!

You can keep your kale smoothies I’ll Come back from the Christmas indulgence without being restricted to carrot sticks and cucumbers ;D I used flap jacked brand protein pancakes to make the recipe quick and easy then topped it with peanut butter chocolate sauce and marshmallow crème. All healthy of course! I really, really, really like dessert for breakfast if you haven’t noticed.

S’mores oven pancake bake

1 portion (56g) flapjacked brand buttermilk pancake mix

2tbs (15g) coconut flour

3tbs (46g) liquid egg whites

1/8tsp baking soda

1/8tsp baking powder

Dash vanilla extract

Drop sweet dough bakery emulsion ( or 1/8tsp lemon juice)

2tbs granulated stevia

1/3cup water (more if needed)

1tbs lilys chocolate chips

½ a s’mores quest bar chopped up

Method:

In a bowl combine all wet and dry ingredients except for the chocolate chips and quest bar chunks. Ad water until a thick and pourable consistency is achieved. Once everything is well incorporated, pour into two 4inch diameter baking rounds or one medium baking pan ( remember this is single serving!)

Sprinkle the tops with chocolate chips and quest chunks. Bake at 350deg F for 20-25 minutes. The middle should be set and not doughy.

Marshmallow frosting:

84g (1/4 a package) Mori nu silken firm lite tofu

1/2 tsp marshmallow stevia drops

Dash vanilla extract

-Combine all ingredients in a food processor until well combined.

Chocolate sauce:

2tbs (12g) chocolate pb2

1tbs (5g) coco powder

1tbs brewed coffee

Stevia drops and water as needed

– combine all ingredients in a small bowl adding stevia and water until reaching desired consistency.

Chocolate Ginger Bread Bites

 

The wind is menacingly cold and pierces through clothes like thousands of frigid needles. It scalds tender faces with razor sharp fingers. There can only be one solution… Retreat inside with copious blankets, steaming drinks and fresh cookies. Bolt the doors and Do not emerge from your warm well stocked igloo until spring. However, in the unimaginable  case that you must valiantly face the storm and bravely venture out into the brunt of Mother Nature, arm yourself with fresh baked chocolate ginger bread cookies! Let their spicy warm essence spread an undying fire throughout your body and gain the strength to push through wicked winter winds.

Chocolate gingerbread bites

1 portion Flap jacked brand protein pancake mix, buttermilk flavor (56g)*
2tbs coco powder (10g)
2tbs stevia or other granulated sweetener
2tsp spelt flour (10g)
1tbs molasses (15g)
1tbs Manbake cookie butter*
46g egg whites (3tbs)
1/2tsp baking pwd
Dash maple extract
Spices from greatest to least:
Cinnamon
Cloves
Ginger
Allspice
Nutmeg
2tbs water

Combine all ingredients until well incorporated and then plop 13-15 bite sized cookie drops onto a cookie sheet lined with parchment  paper. Bake at 350deg for 8min. Remove from oven and let sit one min before transferring to a cooling rack. Sprinkle with vanilla protein powder and enjoy with more Manbake or other nut butter spread!

Macros per 1/13 of recipe: 33 calories, 4.4 carbs, .6 fat, 2.4 protein

*Notes:

If you need too you can probably substitute any pancake mix and achieve nearly the same results, just know that nutrition info will be altered.

I used Manbake’s high protein cookie butter but feel free to substitute pure almond butter or any nut butter of choice, however once again this will alter the nutrition info.