Apple-Walnut Protein Loaf

1. Preheat oven to 340°F (170°C). Grease a loaf pan (8.5 x 4.5-inch) with coconut oil or line with parchment.
2. In a small pan over low heat, cook the apples + coconut oil + monk fruit for about 5 minutes, just until slightly softened (not mushy).
3. Strain the apples, reserving the coconut oil. Let apples and oil cool for 10 minutes (warm is fine; hot is not).
4. In a stand mixer (or with a hand mixer), beat the eggs on medium-high for 4–6 minutes, until pale, thick, and tripled in volume.
5. Remove bowl from mixer. Add the cooled apples and reserved oil.
6. In a separate bowl, whisk together: GF flour, protein powder, cinnamon, baking powder, baking soda.
7. Add dry ingredients to the wet mixture and fold gently with a spatula (bottom-to-top) until just combined. Don’t overmix.
8. Pour batter into the loaf pan. Sprinkle walnuts on top and lightly press them in.
9. Bake 35–45 minutes, or until a toothpick comes out clean (a few moist crumbs are okay, but no wet batter).
10. Turn oven off, crack the oven door open about ⅓, and let loaf rest 10 minutes inside (helps prevent sinking).

Remove and cool 15–20 minutes in the pan, then transfer to a plate or rack to cool further. Enjoy warm or cold.

Chef Notes (optional but helpful)

• For extra flavor: add ½ tsp vanilla extract or a pinch of sea salt.
• Store: airtight 3 days room temp or 5–6 days fridge; freezes well sliced.