PSMF Cinnamon Toast Crunch Cereal
Ingredients
- 1 1/2 cups unflavored egg white protein powder
- 1/4 cup Wholesome Yum allulose
- 4 tablespoons Further Food gelatin
- 1/2 teaspoon Redmond Real salt
- 1/2 teaspoon cream of tartar
- 1 1/2 cups water
- 3 tablespoons ground cinnamon
- 1 teaspoon vanilla
- Optional: 1-3 tablespoons egg yolk powder or whole egg yolks
FOR SERVING:
- Unsweetened almond milk or unsweetened hemp milk if nut free
Instructions
- Preheat oven to 325 degrees F. Grease a bread pan with avocado oil spray (or if making buns, place a piece of parchment onto a baking sheet and spray with avocado oil spray. Set aside.
- Place the egg white protein, allulose, gelatin, salt, cream of tartar and vanilla extract into the bowl of your stand mixer (or any large bowl). Stir to combine well.
- Add the water. Turn the mixer to high (or a hand mixer on high speed) and whip for at least 5 minutes or until stiff peaks form. Click HERE to find the 8 quartstand mixer I have so I can make 2 loaves of psmf bread at once! Makes a GREAT gift!
- Note: If adding yolks, lightly combine. But note, the yolks will increase fat and can increase likelihood of falling.
- Swirl in the cinnamon with a spatula or spoon.
- Place the mixture into the prepared bread pan.
- Bake for 15 minutes or until golden and cooked through for buns. Bake for 30 minutes or until cooked though and golden brown for a loaf.
- Remove from the oven and cool completely before slicing.
- To make the psmf cinnamon toast crunch cereal, Preheat oven to 250 degrees F. Place a piece of parchment on 2 large rimmed baking sheets and set aside.
- Slice the protein sparing cinnamon bread into 1 inch slices. Use a rolling pin to roll the slices of bread into dense 1/4 inch slices.
- Cube the protein sparing cinnamon bread into 1/4 inch cubes. Place the cubes onto the baking sheets. Bake for 45-60 minutes or until completely dry like cereal.
- Serve the PSMF Cinnamon Toast Crunch in a bowl with unsweetened almond milk.
- Store extras in an airtight container in the fridge for up to 5 days. Can be frozen for up to a month.
Nutrition
Calories: 87 | Fat: 1g | Protein: 17g | Carbohydrates: 3g | Fiber: 1g | P:E Ratio: 5.7