Protein bread is relatively low in carbs, but it has a correspondingly higher proportion of protein and vegetable fats. This does not mean that you can eat tons of this bread, but it may serve as a supplement to low-calorie dishes such as salads or to a high-protein breakfast.
This recipe is a basic recipe. You can vary it according to your taste with for example 150g dried tomatoes, olives, shredded carrots or other tasty ingredients. It is especially easy to prepare as you can mix the “dough” with just a fork!
65 min
Ingredients per serving
- 100g (3.5 oz.) ground almonds
- 100g (3.5 oz.) linseeds
- 4 tablespoons (50g or 1.8 oz.) oatmeal
- 5 tablespoons (80g or 2.8 oz.) (spelt) whole-grain flour
- 200g (7 oz.) low-fat yogurt
- 8 egg whites
- 1 package (15g or 0.5 oz.) of baking powder
- 2 tablespoons (30g or 1 oz.) pumpkin seeds
- 2 tablespoons (30g or 1 oz.) sunflower seeds
- salt
Preparation
- Preheat oven to 150°Celsius (302°F, no convection).
- Process linseeds and oatmeal with a blender or an immersion blender into a kind of flour
- Mix almonds, ground linseeds and oatmeal, whole-grain flour, yogurt, egg whites and baking powder with a pinch of salt in a bowl.
- Mix pumpkin and sunflower seeds.
- Moisten a loaf pan with a little water, sprinkle with half of the mixed seeds.
- Fill in the dough evenly, sprinkle with the rest of the seeds.
- Bake on middle rack for about 60 minutes.
