Mini Carrot Bread Loaf

Mini Carrot Bread Loaf

Easy

Difficulty

0h 50m

Total Time

8

Ingredients

6

Steps

Calories

310

Fat

2g

Carbs

37g

Protein

36g

Serves

1 loaf

Ingredients

  • 15 grams of Hodgson Mill Wheat Bran
  • 15 grams of Quaker Quick Oats
  • 18 grams of Ascent Casein Chocolate
  • 112 grams of raw carrots
  • 168 grams of egg whites
  • Pumpkin Spice season to taste
  • Stevia to taste
  • Pinch of baking powder

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Mini Carrot Bread Loaf

Carrot cake that fits your macros!

Instructions

  1. 1

    In a food processor, pulse raw carrots until you reach a consistency similar to oatmeal.

  2. 2

    Add bran wheat and oatmeal to the food processor and pulse 3-4 times until fine.

  3. 3

    Add in Ascent protein, baking powder, pumpkin spice, stevia and egg whites.

  4. 4

    Blend all ingredients until thoroughly mixed.

  5. 5

    Pour mixture into a mini loaf pan (preferred size is 5" x 2").

  6. 6

    Bake at 350 for 45 minutes or until middle is thoroughly cooked.

Top with PBfit and enjoy!

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