A friend modified my Rustic Faux-Wheat Bread recipe to make a sweet bread and made a yummy pumpkin cream cheese spread to go on it. She sent it to me and we tried it today - delicious!
A few differences I noticed between this bread and the original:
1) It uses all almond flour, so it's more cake-like.
2) The protein powder is heavier so it causes the egg whites to deflate some. It just makes for a denser loaf.
3) Protein powders vary in carbs so make sure you modify the carb count for the powder you use. I listed what I thought an average would be.
4) This bread is considerably higher in protein than the original. Make sure you count for that when you bolus.
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