Peanut Butter & Jelly Protein Loaf



3/4C Old Fashioned Oats
1/4C Psyllium Husks
3 scoops True Nutrition – Gemma Pea Protein Isolate (flavor of choice)
1t Pure Baking Soda
1t Baking Powder
1/4C Protein Plus Peanut Flour
2T Truvia
3 Bananas
1/2C Liquid Egg Whites
1/4C Greek Yogurt
1/2C water
1/4C (1oz) Peanuts
1/4C (4T) Polaner Sugar Free With Fiber – Blackberry Jam


In a VitaMix, grind 3/4C 100% Whole Grain, Old Fashioned Oats into a flour. Add 1/4C Psyllium Husks, 3 scoops True Nutrition – Gemma Pea Protein Isolate, 1t Pure Baking Soda, 1t Baking Powder, 1/4C Protein Plus Peanut Flour, 2T Truvia and pulse to combine. Transfer to a large bowl. In the VitaMix, blend 3 Bananas, 1/2C 100% Liquid Egg Whites, 1/4C Greek Yogurt – 0% Plain Non-fat, and 1/2C water (or almond milk). Slowly beat wet into dry with a spoon (a hand beater won’t work as the pea protein + the peanut flour gets very thick). Stir in 1/4C RAW peanuts (they cook in the oven, dry roasted peanuts will overcook). Spray a loaf pan with coconut oil. Transfer batter into loaf pan and pat down. Spread 1/4C Polaner Sugar Free Jam a tablespoon at a time over the top. Bake at 350F for about 55 minutes.

Suggested alterations: different kind of protein (maybe whey). Either take out peanut flour or psyllium husks or use less oats so you don’t have to use water.

Makes: 11 Slices

Serving Size: 1 Slice



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