Apple Cinnamon Raisin Bread ~820 cal/58g protein for whole loaf.
With everyone posting their fiber gourmet recipes I thought I’d do one of mine. I have four i regularly make from around 600-800ish calories per loaf. Less if you don’t add the extras (for this one its raisins, for others its pecans/chocolate/etc).
So here we go:
Dry ingredients:
– 220 g fiber gourmet flour
– 1 tsp of cinnamon
– 1 tsp baking powder
– 1/2 tsp baking soda
– 1/2 tsp salt
Wet ingredients
– 120 g sugar free vanilla nonfat greek yogurt
– 92 g of liquid egg whites
– 100 g of granulated artificial sweetener (been using allulose lately but have used erythritol and the various baking blends)
– 50g artificial brown sugar substitute (again your choice)
– 220 g of Great Value No Sugar Added Apple Pie Filling
– 2 tsp vanilla extract
Apples
– 220g of honey crisp apples, cut into 1/2 squares
– 60g of artificial brown sugar substitute
– 1 tsp of cinnamon
Raisins
– 40 g of raisins (if you don’t use these, subtract 120 cal from total)
Pre-heat oven to 325.
In one bowl mix up all the dry ingredients. Set aside.
In another bowl, mix up the wet ingredients. I would start with the apple pie filling and mash it up a little bit into smaller chunks.
In yet another bowl, mix chopped up apples and the cinnamon and 60 g of brown sugar substitute until the apples are fully coated.
Mix wet ingredients and dry ingredients together until fully blended but don’t over mix.
Fold in raisins.
Either fold in the apples now for a more consistent flavor, or hold off to swirl them in once you pour the batter into the pan to create little flavor pockets.
Line a 9×5 loaf pan with parchment paper. I wet the pan to make the parchment paper stick to it easier. Lightly spray the parchment paper with cooking oil if you want.
Pour the batter into the pan lined with parchment paper. Afterwards, you can add the apples and swirl them into the batter with a knife to create the “flavor pocket” option.
Put the pan in oven for 30 min. After thirty minutes, take it out and cover it with aluminum foil to help it cook evenly for the rest of the cooking time and hopefully not too badly over cook the edges.
Cook for another 40-50 min, for a total of 70-80ish or until a tooth pick comes out largely clean.
Remove bread from pan by grabbing the parchment paper and let it cool for an hour or so.
Its always pretty moist and great to me. One warning is that it’s a lot of fiber and can get very heavy fast, so make sure you can handle that before like going crazy and eating the whole loaf.
by big-dumb-donkey