6 Healthy Bread Recipes For Weight Loss

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Today we have for you 6 easy healthy bread recipes for weight loss to include in your diet.

1 delicious blueberry banana bread 190 calories (10 serving)

Ingredients

Wet Ingredients:
2 medium bananas
2 eggs
2 oz coconut sugar
1/4 cup melted coconut oil
4 oz Greek yogurt

Dry Ingredients:
1 1/2 cup wholewheat flour
1 tsp baking powder
1/2 tsp baking soda
1 oz cornstarch
a pinch of salt
1 tbsp lemon zest
1 cup blueberries

Heat the oven to 350°F.
Mix all dry ingredient together in a bowl. In another bowl mix all wet ingredients. Then pour wet ingredients to dry. Gently mix until just combined. (making sure there are no lumps)! and place the batter in 10×5 loaf tin lined with parchment paper.
Bake for 55-60 minutes, or until a toothpick inserted comes out clean. Let is cool completely before slicing (store leftovers in an airtight container in the fridge for 4-5 days or in the freezer for up to 3 months).

2 chocolate with banana 190 calories (10 serving)

Ingredients

Wet Ingredients:
2 medium bananas
3 tbsp peanut butter
2 eggs
2 oz coconut sugar
1/4 cup melted coconut oil
1 tsp vanilla extract

Dry Ingredients:
1 cup wholewheat flour
1/2 cup cocoa powder
1 tsp bakingpowder
1 tsp bakingsoda
a pinch of salt

preparation method is same as above

3 beetroot with lemon 170 calories (10 serving)

Ingredients

Wet Ingredients:

2 egg whites
2 oz coconut sugar
1/4 cup melted coconut oil
1/4 cup milk
1 oz pear puree
1 tbsp lemon zest
4 oz beetroot grated

Dry Ingredients:
1 1/2 cup wholewheat flour
1 tsp bakingpowder
1 tsp bakingsoda
a pinch of salt
1 tsp ground ginger

5 walnut halves chopped (for topping)

Heat the oven to 350°F.
Mix all dry ingredient together in a bowl. In another bowl mix all wet ingredients. Then pour wet ingredients to dry. Gently mix until just combined. (making sure there are no lumps)! and place the batter in 10×5 loaf tin lined with parchment paper and top with walnut .
Bake for 55-60 minutes, or until a toothpick inserted comes out clean. Let is cool completely before slicing (can be stored in the fridge for 4-5 days or in the freezer for up to 3 months).

4 zucchini with walnut 190 calories (10 serving)

Ingredients

2 eggs
4 tbsp honey
1/4 cup melted coconut oil
1/3 cup milk
1 tsp vanilla extract
4 oz zucchini grated (add it after mixing the dry and wet ingredients)

Dry Ingredients:
1 1/2 cup wholewheat flour
1 tsp bakingpowder
1 tsp bakingsoda
1/2 tsp ground nutmeg
a pinch of salt
2 oz walnut halves chopped (save 2 tbsp for topping)

Heat the oven to 350°F.
Mix all dry ingredient in a bowl. In another bowl mix all wet ingredients. Then pour wet ingredients to dry. Gently fold in the zucchini mix until just combined. (making sure there are no lumps)! and place the batter in 10×5 loaf tin lined with parchment paper and top with walnut.
Bake for 55-60 minutes, or until a toothpick inserted comes out clean. Let is cool completely before slicing (can be stored in the fridge for 4-5 days or in the freezer for up to 3 months).

5 carrot bread cake 120 calories (10 serving)

Ingredients

Wet Ingredients:
4 oz carrot grated (add it after mixing the dry and wet ingredients)
2 egg whites
2 oz coconut sugar
1 tbsp melted coconut oil
1 tsp vanilla extract
3 oz greek yoghurt
1/2 cup milk

Dry Ingredients:
1 1/2 cup wholewheat flour
1 tsp bakingpowder
1 tsp bakingsoda
1 tsp ground cinnamon
1/2 tsp ground nutmeg
a pinch of salt

preparation method is same as above (add carrot instead of zucchini)

6 pumpkinbread recipe 150 calories (10 serving)

Ingredients

Wet Ingredients:

2 eggs
3 oz coconut sugar
1/4 cup melted coconut oil
8 oz puree pumpkin

Dry Ingredients:
1 cup whole wheat flour
1 tsp bakingpowder
1 tsp bakingsoda
1/2 tsp ground cloves
1/2 tsp ground nutmeg
1/2 tsp ground cinnamon
a pinch of salt

1/2 oz pumpkin seeds for topping

Heat the oven to 350°F.
Mix all dry ingredient together in a bowl. In another bowl mix all wet ingredients. Then pour wet ingredients to dry. Gently mix until just combined. (making sure there are no lumps)! and place the batter in 10×5 loaf tin lined with parchment paper and top with pumpkin seeds.
Bake at 350°F for 60-75 minutes, or until a toothpick inserted comes out clean. Let is cool completely before slicing (can be stored in the fridge for 4-5 days or in the freezer for up to 3 months).

I hope you like all these homemade healthy recipes ♡

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Comments

Plate Of Flavourss says:

Do checkout my recipes

gg k says:

All the youtube cakes have 1 cup or more sugar plus 1 cup fat. I can't find low sugar low fat cake like these ones til today👍👍👍

bbb b says:

I'm confused about the beetroot one. I thought it'd turn out all reddish or pinkish? Why is the color only on the top I wonder. I thought I could make a two color cake adding beetroot to half of the batter 😕 now I feel like it wouldn't work

Brigitte H says:

Can you use oat flour instead of whole wheat and also chia seed eggs?

Teresa Ojeda says:

Hola que tal?
Estoy fascinada con este canal quiero hacerlo todo , por qué son cosas muy sanas y nutritivas y se ven deliciosas
Pero me encantaría que pudiera poner los ingredientes en español POR FAVOR!!! 🙏
SALUDOS CORDIALES DESDE MÉRIDA YUCATÁN 😘

NATALIA AGUAYO says:

Buenas recetas, pero necesitan mucho gasto energético 🤷‍♀️😬💙💋

Gayathri Vijay V S says:

Hi wt would be the substitute of egg please thank you:)

MS JL says:

I've tried your Blueberry bread & it was sooo soft, moist, delish, great taste. My hubby & my son love it so much, my hubby said "erm, very nice n soft". Shalom from Borneo, Sarawak, Malaysia. Thumbs up

Mireya Porcayo says:

Your recipes are great cant live without bread in my life. Quick question can I sub the wheat flour for oat flour? Or will it make the bread "heavy" Thank you

Rida Khan says:

Hey can I use 24 x 13 cm loaf pan for these recipes

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