Protein-Packed Coffee Cake
MACROS (per serving):
Makes 8 servings (8 slices)
2 scoops of Buff Whey, Iced Cappuccino
30g of Oat Flour (Kodiak Cakes Rolled Oats)
30g of Blanched Almond Flour
2 tbsp of Swerve Granular or Granulated Sugar
2 tsp of Ground Cinnamon
¼ tsp of Kosher Salt
A Splash of Unsweetened Cold Brew Coffee
½ cup of Almond Milk, Vanilla
120g of Applesauce
10g of Kodiak Cakes Rolled Oats
2 tbsp of Light Butter
2 tbsp Brown Sugar Replacement/Swerve or Brown Sugar
30g of Chopped Walnuts
¼ cup of Swerve Confectioners or Powdered Sugar
3-4 tsp of water or milk of choice
Preheat an oven to 350F and line a 1lb or mini loaf aluminum bread pan with parchment paper and spray with nonstick cooking spray. Set aside.
Mix the dry ingredients for the bread together in a large bowl. In a separate bowl, whisk together the milk, cold brew, and apple sauce together before adding to the dry ingredients. Stir the bread batter until smooth.
Fill the loaf pan with the batter. Set aside.
Add the butter, walnuts (finely chopped), oats, and Swerve brown to another bowl and stir together before adding to the top of the loaf batter.
Bake for 25-30 minutes until a toothpick comes out clean. Remove from the oven and allow to cool before removing from the pan. Keep in mind that the loaf continues to cook after being removed. You may find the center a tad soft but that’s okay, allow the cake to cool in the loaf pan and it’ll come out perfect.
For the glaze, mix the Swerve confectioners and water together and drizzle over the top of the cooled coffee cake.
• If you do not have oat flour, place your old fashioned oats in a blender or food processor and blend until fine.
• If you do not have a loaf pan, transfer batter to a muffin pan and fill ¾ full.
If you whip up this delicious recipe, don't forget to post it on Instagram and tag us @buffchicksupplements!