Directions

1. 1. Preheat oven to 350 degrees F. Prepare two 9 by 4 inch loaf pans with cooking spray; use parchment or wax paper cut to 9 by 4 inches, patted down into the bottom of the pans.
2. 2. Combine the flax seed meal, protein powder, baking powder and cinnamon; mix well.
3. 3. In a separate bowl cream the sugar and eggs until the mixture is pale and thickened; whisk in the melted butter, heavy cream, water, lemon zest and almond extract.
4. 4. Combine the dry mixture with the wet mixture and stir gently until the dry ingredients are thoroughly moistened but the mixture is still lumpy. Fold in the berries and nuts, stirring just until evenly distributed.
5. 5. Divide the batter between the two pans and bake for about 15 minutes or until golden brown and the center springs back when pressed lightly.
6. 6. Let cool slightly in the pan, then loosen sides carefully with dinner knife or plastic spatula. When cool enough to handle, score into 16 squares (8 in each pan).
7. 7. Store in airtight container when fully cooled. Serve warm or at room temperature.