• 1.5 Cups Protein Flour (Almond, Coconut)

       my favorite is Bob's Red Mill Paleo Baking Flour

• 2-3 Scoops Protein Powder

       my favorite is Designs for Health Pure Paleo Protein

• 1/3 Cup Organic Brown Sugar or Coconut Sugar
• Sugar Free Option: Sub Maple Syrup, Monkfruit Sweetener or a 2nd brown banana
• 1 tsp Baking Soda
• 1/4 tsp Baking Powder 
• 1 tsp Salt
• 1/2 tsp Cinnamon
• Optional: 1/2 tsp Clove and/or Nutmeg
• 3 Eggs
• 2 Cups Canned or cooked mashed Pumpkin
• 1/2 Browned Banana
• 1/3 Cup Olive or Coconut Oil (liquified)
• 1/4 Cup Water or Almond/Coconut Milk
• 1 tsp Unsweetened Pure Vanilla Extract 
• Optional: 1 Cup chopped Walnuts

 
Preheat Oven to 350 degrees.

All liquid ingredients should be at room temperature, (if your coco oil/milk is too warm it will cook the eggs).  Wisk the eggs together then mix all wet ingredients together including the pumpkin and banana.  Using a mixer on low, blend until smooth.  

In a separate large bowl, wisk all the dry ingredients together.  Add the wet ingredients to the dry, using a mixer on low blend until you have a thick batter.  Add more water if the batter appears very thick.  

Pour batter into a greased brownie pan, square casserole dish, or bread pan.  Bake on 350 degrees 40-50 minutes.  Check the inside of the bread at 40 minutes with a butter knife.  If the knife doesn't come out clean, leave in oven until it does.  (The protein powder listed above will make the bread "stickier" than usual).

The bread keeps up to 5 days on the counter or in the fridge and it freezes well too.  Let me know how it goes and if you suggest any tweeks to the recipe. Wishing you happy and healthy eating! 

If you're eating low carb for weight loss or digestion issues, I'm sure you often find yourself missing the taste and texture of something crunchy and starchy...I know I sure do!  Well thanks to the recipes on the Specific Carbohydrate Diet I have found many wonderful options.  I'll share one here that is a perfect compliment or main dish at any meal, Split Pea Cakes.  And what's great about this recipe is it can be so easily tweaked, modified and experimented with to your own tastes.  This recipe is LOW CARB, LOW CALORIE, HIGH PROTEIN, HIGH FIBER and UBER HEALTHY!

SPLIT PEA CAKES
2 cups rinsed and cooked Green Split Peas (Arrowhead Mills is excellent)
2 small onions
2 eggs
1/2 cup Cornmeal
1/4 teaspoon baking soda
1/4 cup plain yogurt
4 cloves minced garlic
Carrots/Kale/Spinach (other cooked veggies optional)
Spices to taste:  salt, black pepper, red pepper, hot sauce, etc.

Cook the peas as the package states, for extra flavor sub out half your water for chicken or veggie stock.  Cook your garlic and onion in the pan separately in a little olive oil.  Combine everything except the cornmeal together in the blender or food processor until it's a thick liquid.  Poor into a mixing bowl and add in the cornmeal.  Now it should have the consistency of pancake batter (add more yogurt to liquify and cornstarch to thicken).  Butter a hot skillet and pour on your batter like your making pancakes.  Fry about 5 minutes on each side, but it really depends on the heat of your pan.  Just eyeball it.  Top with sour cream or a little more yogurt and serve.  Yummy!  Extra batter stores great in the fridge or freezer and can be used for soups too.  
Note:  You can also follow this same recipe with Navy Beans or Black-Eyed Peas.  Make sure you always start with dry beans, not canned.  Beans should be soaked overnight in water (peas don't need to be).  

Cakes can also be oven-baked or made muffin style.  Here's an awesome recipe:
http://blog.fatfreevegan.com/2007/09/black-eyed-pea-cakes.html