Uncanny Pantry

Nutritional Info (per slice – 10 slices)

Protein (g)	Carbs (g)	Fiber (g)
13	8	4

Recipe

Ingredients

Wet

• 3/4 cup canned pumpkin (not pumpkin pie filling)
• 1/2 cup full-fat cottage cheese
• 1/3 cup plain Greek yogurt
• 2 large eggs
• ½ cup egg whites
• 2 tbsp maple syrup
  

Dry

• 1 1/3 cups almond flour
• 1/2 cup plus 2 tbsp vanilla protein powder (whey or whey/casein blend works best)
• 1 tsp vanilla bean powder
• 1/4 cup ground flaxseed
• 2 tbsp chia seeds
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 1/2 tsp cinnamon
• 1 tsp  fresh ground ginger 
• 1/4 tsp nutmeg
• 1/4 tsp ground cloves
• ½ tsp cardamom 
• 1/4 tsp fine salt

Add-In

¼ cup raw pumpkin seeds (pepitas), lightly chopped

Instructions

1. Preheat oven to 350°F. Line an 8×4 loaf pan with parchment.
2. In a blender or food processor, blend the pumpkin, cottage cheese, yogurt, eggs, vanilla bean powder, and sweetener until completely smooth. (Blending the cottage cheese prevents lumps and improves texture.) add chia seeds.
3. In a separate bowl, whisk together almond flour, protein powder, flaxseed, leavening, spices, and salt.
4. Pour wet mixture into dry and stir until just combined. The batter will be thick but scoopable. Let it sit 5 minutes to hydrate the flax.
5. Transfer to loaf pan and smooth the top.
6. Bake 45–55 minutes, until the center is set and a toothpick comes out mostly clean.
7. Cool fully before slicing (important for structure).

Two tips:

• Put cardamom in everything sweet; trust me.
• Keep fresh ginger in your freezer; you will use it. Grate it frozen.