Apple and Sharp Cheddar Buckwheat Mini Breads
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 6
- 1 tsp baking powder
- 1 cup buckwheat flour
- 1 tsp ground cinnamon
- 1 tsp baking soda
- 1/2 cup buttermilk
- 1 tsp pure vanilla extract
- 1/4 tsp freshly grated nutmeg
- 1 cup spelt flour
- 1 tsp fresh rosemary finely chopped
- 1 very ripe plantain banana
- 1 1/2 cup unsweetened applesauce
- 3/4 cup egg whites
- 3 scoops unflavored whey protein powder
- 85 g sharp cheddar cheese cut into small cubes
- 1 apple, skin on cut into small cubes (i used granny
- Carbohydrate 444.192640911889 g
- Cholesterol 97.5777777777138 mg
- Fat 54.8090772378506 g
- Fiber 62.6641500224572 g
- Protein 86.5193672858885 g
- Saturated Fat 26.7613692256266 g
- Serving Size 1 1 Serving (795g)
- Sodium 460.612222276038 mg
- Sugar 381.528490889431 g
- Trans Fat 5.71027561375958 g
- Calories 2450 calories
Preheat your oven to 425F and coat your mini bread (or muffin*) pans with cooking spray or olive oil, or line with parchment paper.In a large bowl combine dry ingredients and whisk until well incorporated. Set aside.In a separate bowl, mash plantain with a fork until creamy. Add the rest of the wet ingredients and mix until well blended. Reserve.Add cheese and apple cubes to dry ingredients and lightly toss until all the pieces are evenly coated. Pour wet ingredients into dry and stir with a wooden spoon or spatula until well combined, no more.Pour mixture into prepared pans and bake for 5 minutes at initial temperature of 425F, then lower oven temperature to 375F and bake for an additional 18-20 minutes until breads look nice and golden and a toothpick inserted in the center comes out clean.Allow to cool for 2-3 minutes before removing from pans then place on on a wire rack to cool completely.Keep refrigerated in an airtight container for up to a week. (if they last that long, that is!)
