Ingredients

• 1/4 cup Shredded coconut
• 2 tbsp Quick oats
• 2 tbsp PB2 powder (optional)
• 1 tbsp Apple pie spices
• 1 scoop (31g) Protein powder
• 1 scoop (20g) Collagen
• 2 tbsp Dried cranberries, chopped
• 1 pinch Salt
• 1–3 tbsp Chai tea (or any milk)

Instructions

1. Combine all dry ingredients into a bowl.
2. Add vanilla and 1 tbsp of tea, mix thoroughly.
3. If needed, add 1 tbsp tea at a time until you get a wetter consistency that forms into a ball.
4. Scoop out 1 tbsp of mixture and roll it into a ball.
5. Place in air-tight container and refrigerate.

Notes

Refrigerate in air-tight container up to a week.

Nutrition info is estimated and for reference only — I’m not a dietitian.

Ingredients

Dry ingredients

• 2 scoops Vanilla protein powder
• 1/4 cup Almond flour
• 1 tsp Baking powder
• 1 tbsp Cinnamon
• 1 tbsp Pumpkin pie spice
• 2 tbsp Date sugar (low-calorie sweetener)
• 1/8 tsp Salt

Wet ingredients

• 1/2 cup Pumpkin puree
• 1/2 cup Egg whites
• 1/4 cup Fairlife fat-free milk (any milk)
• 1 tsp Vanilla extract

Maple glaze

• 2 tbsp Cream cheese
• 2 tbsp Confectioners powdered sugar
• 1 tsp Maple extract
• 1–2 tbsp Milk

Instructions

1. Preheat oven to 350°F.
2. Line an 8.5 x 4.5 loaf pan with parchment paper.
3. Combine the dry ingredients, whisk and set aside.
4. In a separate bowl, whisk wet ingredients.
5. Mix wet into dry ingredient bowl until combined.
6. Pour bread batter into loaf pan and bake for 35–45 mins until a toothpick comes out clean. Let sit in pan for 5 mins before removing it. Let cool 10–20 mins before topping with glaze.

Maple glaze

• While bread is baking, soften cream cheese in a microwave-safe bowl, 15–30 secs.
• Whisk in powdered sugar, maple extract and a splash of milk. Set aside until bread is baked.

Notes

Store leftover bread in an airtight container in the fridge up to 5–7 days. Warm up a slice in the microwave for 10–15 secs.

Nutrition info is estimated and for reference only — I’m not a dietitian.