"Where do you get your protein?" ... the constant question of anyone that eats a plant based diet. Well, if you're on this site, you probably already know that ALL KINDS of veggies, nuts, beans etc have sufficient protein content. You may also already know that the standard American diet is unnecessarily protein obsessed causing people to eat more protein than their body actually needs.
Now, all that said, I think it is reasonable and smart for anyone eating a plant based diet to track their intake ( of nutrients, vitamins.. yes, and protein) in general to make sure they are balanced in their food intake and fueling their body correctly. Which brings me to this recipe. I'm a fan of sneaking protein into unwitting sources... shakes, juices, muffins, breads, cookies etc. Generally speaking, if I'm making something that is naturally void of much protein and higher in fats or carbohydrates, I try to amp it up via a hidden protein source. Unflavored Vegan Protein powder can pretty much be added to any baking recipe without changing the texture or taste too much, and for me, having that more complete & nourishing bite is well worth it.
Ingredients:
Dry:
1 cup almond flour (I'm going to try coconut flour next time)
1 cup white flour
2 scoops plain unsweetened protein powder
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
Wet:
1.5 -2 lemons juiced
2 over ripe bananas (mashed)
1.5 teaspoon vanilla extract
1 egg replacer
1/2 cup almond milk
1/4 cup agave
lemon zest
blueberries
Instructions:
Preheat oven at 375 degrees.
Mix dry ingredients. Set aside. Juice lemons & add rest of wet ingredients in a separate bowl. The egg replacer reacts to the lemon juice so it will puff up and get airy!
Mix wet & dry ingredients together. Add blueberries. Bake at 375 degrees for 20mins. Let stand 15-20 mins before serving. Enjoy!
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