Non-fat no-stick butter spray (I used Pam)

1 cup oat flour
2 scoops vanilla whey protein (No carb, lo sugar, I use Devotion)
2-3 heaping tsp cinnamon ( love cinnamon, probably used 3 big tsp’s)
½ tsp baking soda
¼ tsp salt
1/8 tsp ground nutmeg
1/4 tsp allspice
¼ tsp pumpkin pie spice
4 egg whites (or ¾ cup liquid egg whites)
¾ cup Splenda (plus 3 Truvia packets for thicker texture)
2 4 oz. jars Sweet Potato baby food (look for the product with the lowest sugar content)
1 4 oz. baby food jar of water
1 /4 cup oats (I added for texture, not so much for the carbs)

Preheat oven to 350 degrees.
Spray an 8 x 8 glass dish (or 5×9” bread loaf pan) with non-stick Pam butter spray.
In a large bowl, combine flour, protein, cinnamon, baking soda, salt, nutmeg and allspice.
In a medium bowl, mix egg whites, Splenda, water and baby food until well combined.
Add the wet ingredients to the flour mixture and mix well.
Finally, fold in the quick cooking oats (optional) and stir until just combined.

Pour batter into the glass dish and spread evenly. Bake 28 – 30 minutes or until a toothpick comes out clean.
Let cool and cut into 16 pieces – 4 x 4 (for 8” pan) or slices (bread loaf pan)