Lemon Blueberry Protein Loaf

20161018_183650 Not Gluten Free … sorry!   Full of Protein thanks to the Greek Yogurt and Egg Whites!

In one bowl mix together 2 cups Whole Wheat Flour, 1/4 cup Coconut Flour, 1 1/2 tsp Baking Powder, 1 tsp Baking Soda, 3 Tbsp Lemon Zest, 1 Tbsp Chia Seeds, and a pinch of salt.

In another bowl mix together 2 Tbsp Melted Coconut Oil, 2/3 cup Honey, 3 Large Egg Whites, 1 Tbsp Vanilla, 1 Cup nonfat Greek Yogurt Plain, 1/3 cup Lemon juice.  Reserve 1 cup Blueberries.

Preheat the oven to 350 F coat the loaf pan with Cooking spray or Coconut Oil.

Mix together the dry ingredients and wet ingredients (minus blueberries)  separately.   Then slowly fold in the liquids into the flour mixture, stirring gently.  Repeat when mixed with the Blueberries.

When mixed place in the Loaf pan (I used two small loaf pans).  Place in the oven and bake approximately 20-30 minutes until springs up gently to the touch.

My daughter asked me if these were “dessert” or if they were “like everything else I made and they were more like a snack” haha.  You be the judge!