Lemon Survival Bread
Survival Bread WITHOUT Butter
Calories 192 (21% from fat)
Fat 4.5 gram
Saturated Fat 0.5 gram
Trans Fat 0 gram
Chol. 11 mg.
Sodium 200 mg.
Carb. 26 gram
Fiber 2 gram
Sugar 11 gram
Sugar Alcohol 4 gram
Protein 15 gram
Survival Bread WITH Butter
Calories 226 (33% from fat)
Fat 8 gram
Saturated Fat 3 gram
Trans Fat 0 gram
Chol. 21 mg.
Sodium 200 mg.
Carb. 26 gram
Fiber 2 gram
Sugar 11 gram
Sugar Alcohol 4 gram
Protein 15 gram
Ingredients
buttery cooking spray
2 cups oats
2 cups nonfat powdered milk
1 scoop (1/3 cup) protein powder
(We used GNC Pro Performance 100% Whey Vanilla Cream.)
1 1/4 cup Splenda or stevia
2/3 cup finely ground almond flour
3 oz. unflavored gelatin
1 tsp. baking powder
1 Tbsp. lemon zest
1 cup water
2 Tbsp. lemon juice
3 Tbsp. sugar free honey
(We used Honey Tree's Sugar Free Imitation Honey.)
1 box (0.3 oz.) sugar free lemon Jell-O
Survival bread was made to last for months without refrigeration and to provide nutrition when food was scarce. We took a classic survival bread recipe, dropped the sugar and upped the protein to make these lemon muffins. Grab one when you're looking for a snack. Make it extra tasty by heating it in the microwave for 20 seconds with a teaspoon of butter on the top.
1. Lightly coat a 12-cup muffin tray with buttery cooking spray. Preheat oven to 350 degrees Fahrenheit.
2. Take the next 8 ingredients, oats through lemon zest and mix them together in a bowl. Set aside.
3. Put the water and lemon juice in a small saucepan and warm over medium heat.
4. Stir in the sugar-free honey and then lemon Jell-O until dissolved.
5. Pour the lemon and honey mixture into the flour. Stir together until thoroughly combined.
6. Divide into 12 muffin cups, about 1/4 cup each.
7. Bake at 350 degrees Fahrenheit for 20 to 22 minutes until the top turns golden brown.
8. Let cool and remove from tray.
Yield: 12 Servings
You can freeze individual muffins for easy re-heating later. Make sure they're tightly sealed inside freezer safe containers or bags.
Microwave each muffin for approximately 1 minute. Put a damp towel over the bar when re-heating to keep it moist.
