Gingerbread Protein Loaf

Ingredients

• 1 1/3 cup flour 
• 2 packs zenbodi fuel 
• 6 tbsp sugar free brown sugar alternative
• 1 tsp  baking soda
• 1/2 tsp salt
• 2 tsp ground ginger
• 1 tsp ground cinnamon
• 1 cup unsweetened applesauce
• 1/4 cup molasses
• 1/2 cup egg whites
• 1/4 cup water
• 2 tbsp vegan butter
• 1 tsp pure vanilla extract

Directions 

1. Preheat your oven to 350 degrees F.
2. Whisk together dry ingredients  in a medium mixing bowl.
3. Add wet ingredients  and mix until no dry clumps remain. 
4. Line a loaf pan with parchment paper and spread batter over the bottom of the pan evenly.
5. Bake loaf in a preheated oven for 40-45 minutes
6. While the loaf cools, combine ingredients for icing in a small bowl using a fork. It should be spreadable but not completely liquid.
7. Spread icing over top loaf and sprinkle with chopped pecans if desired.
8. Cut into 8 equal slices and enjoy! Leftovers will keep in an airtight container in the fridge for at least a week or in the freezer for at least a month.

Low Calories icing:

Ingredients:

• 1 cup powdered erythritol (or powdered sugar alternative)
• 2-3 tablespoons unsweetened almond milk (or milk of your choice)
• 1 teaspoon vanilla extract
• A pinch of salt (optional)

Instructions:

1. In a mixing bowl, whisk together the powdered erythritol, 2 tablespoons of almond milk, vanilla extract, and salt (if using).
2. If the icing is too thick, add more almond milk, one teaspoon at a time, until you reach your desired consistency. If it’s too thin, add a bit more erythritol.
3. Drizzle or spread the icing over your baked goods. It will set as it dries.

Tips:

• For a little extra flavor, try adding a dash of almond or lemon extract.
• You can tint the icing with a few drops of food coloring if desired.