So with Autumn (or Fall for my US followers) in full swing, I have been on a pumpkin frenzy with my baking. I love pumpkin, the flavour is just delish and it adds that moistness (sorry for using that word, but it’s true) to cakes, breads and muffins!
This week I have also decided to buy a proper camera for my food photography 🙂 ! I get asked often on my insty what camera I use. For the last two years I have been using my iPhone (5S, not even a 6! Don’t judge me haha) to take all my pics, and even though I am ok with using it I think it is finally time that I upgrade. I am still deciding between the Canon 5D mark III and the Canon 6D, and weighing up the benefits and disadvantages of each (still being a student my main issue is of course $$$!) If you guys have used either camera, let me know what you think. These cameras are expensive, but I think well worth the investment. Because I will also be shooting recipe videos as well!
I am super excited about it, and I’ll keep you guys updated with what I decided to buy and show some comparisons between my iPhone pics and proper DSLR pics. I will be also using new software to edit my food pics. So when I have decided which one, I’ll update you guys as well! Currently, I have been using mainly Apps on my phone, but I feel it reduces the quality of the pictures when I upload them and see them on my laptop.
Anyway, back to the baking! I have been cooking quite a few pumpkin loaves lately, I love to have super quick snacks ready to go, for when I need them most (usually when I get home from a super busy day in the hospital, or when I am studying). So I usually have either muffins or some sort of bread in the fridge, which I bake each week.
I have also been craving cookies and cream, I think this flavour has to be one of the BEST flavours ever! YUM!!! So I was starting to starting to prepare the pumpkin bread when I saw my chocolate and vanilla cookies out of the corner of my eye. Yep… and in they went! Honestly, don’t knock it before you try it haha.
Skinny cookies & cream pumpkin bread
- 1 c spelt flour (can use oat flour)
- 1 c vanilla protein powder (can sub for either the spelt flour or oat flour)
- 2/3 c pumpkin puree (I use libby’s canned pumpkin)
- 2 egg whites
- 1/2 c no fat Greek yogurt
- 1/3 c natural sweetener
- 1 tsp ground cinnamon
- 1 tsp baking powder
- 1/2 tsp natural sea salt
- Glutino chocolate and vanilla cookies x10 or 1 cookies and cream questbar roughly chopped
- 1/4 c melted coconut oil (melted).
- Preheat oven to 185C and line a 8×4 loaf tin with baking paper.
- In a medium bowl, gently mix the protein powder, flour, baking powder, salt, and cinnamon.
- In a separate small bowl, mix the sweetener, Greek yogurt, egg whites and pumpkin. Mix in coconut oil here.
- Pour the wet ingredients into the dry ingredients and mix until just combined (don’t over mix as it will lead to a tough bread). Pour into the prepared baking tin.
- Mix in half of the Glutino cookies and top the bread with the remaining cookies.
- Bake for 40- 45 mins (depends on your oven), I cover mine with aluminum foil half way (to prevent the top from burning). Leave in tin for 5 minutes to rest before placing on a wire cooling rack.
Nutrition: Cals 149 P 11, C15, F 5