Here’s an easy family style brunch recipe that you can easily whip up on your next lazy Sunday! Packed with whole grains, fiber, and Perfect Protein Elevated Adrenal Support with stress reducing ashwagandha, immune boosting reishi mushrooms, and vitamin C rich acerola cherries. Want to make it gluten free? No problem, just switch in your favorite GF bread slices!
Recipe by Evann Ryan
Makes 4 servings
Macros per serving: 373 cals – 9g fat – 53g carbs – 20g protein
Ingredients:
-
2 tbsp egg replacer flour
-
1 ½ cups soy milk (can sub oat milk if preferred)
-
2 tbsp ceylon cinnamon
-
1 tsp vanilla bean powder or extract
-
6 slices soft whole wheat bread, chopped
-
2 apples, chopped
Glaze:
- 2 tbsp coconut butter (coconut manna)
- 3-4 tbsp soy milk
Directions:
-
Preheat the oven to 375 F and oil a loaf pan from edge to edge, set aside.
-
In a large mixing bowl add: egg replacer flour, Botanica Health Vanilla Protein, soy milk, ceylon cinnamon and vanilla. Whisking everything well to combine. Add in the chopped bread and apple cubes. Mix everything together.
-
Pour the mixture into the prepared loaf pan and spread evenly edge to edge.
-
Bake for 30 minutes or until browned around the edges and lightly on top.
-
Allow to cool, 20-30 minutes.
-
To make the glaze add the coconut butter and soy milk to a small pot and bring the heat to low. Stir constantly until you have a nice blended glaze. Pour over the loaf evenly.
-
Allow the glaze to set, 20 minutes. Slice into four large pieces and enjoy!
If you try this recipe, let us know! Don’t forget to tag your photo with @botanicahealth on Instagram. We love seeing your creations! Be well, friends!