Flourless Protein Bread

Flourless Protein Bread

Ingredients:

• • 150 g yogurt

• • 3 medium-sized eggs
  • 50 g ground flaxseed
  • 50 g whole flaxseed

• • 150 g mixed seeds (pumpkin seeds, sunflower seeds, sesame)
  • 100 g ground almonds
  • 1 teaspoon salt

• 2 teaspoons baking powder
• 12 g psyllium husk

Directions:

1. 1. Mix the Wet Ingredients:
      • • In a bowl, combine 150 g yogurt and 3 eggs. Mix until well combined.

       

   2. Add the Dry Ingredients:
      • Add 50 g ground flaxseed, 50 g whole flaxseed, 150 g mixed seeds, 100 g ground almonds, 1 teaspoon salt, and 2 teaspoons baking powder to the yogurt mixture. Stir until well mixed.

1. 1. Incorporate Psyllium Husk:
      • Add 12 g psyllium husk and mix thoroughly. The dough will start to firm up.
   2. Shape the Dough:
      • • Shape the dough into a round or oval loaf. Place it on a baking tray lined with parchment paper.

       

   3. Add Toppings:
      • Sprinkle additional seeds on top and gently press them into the dough.

1. 1. Rest the Dough:
      • Let the bread dough rest for at least 20 minutes.
   2. Preheat the Oven:
      • • Preheat your oven to 180°C (350°F) with top and bottom heat.

       

   3. Bake:
      • Bake the bread for 60 minutes, or until it is golden brown and sounds hollow when tapped.

1. Cool and Slice:
   • Allow the bread to cool slightly before slicing. Cut into thin pieces for serving.

Serving Suggestions:

• • Enjoy with avocado or nut butter for a nutritious snack.

• Serve alongside soups or salads for a filling meal.

Cooking Tips:

• • Use ripe, thick yogurt for the best texture.
  • Feel free to customize with your favorite seeds or nuts.

Nutritional Benefits:

• • High in Protein: Eggs and yogurt contribute to the protein content.
  • Rich in Fiber: Flaxseeds and psyllium husk promote digestive health.
  • Healthy Fats: Seeds provide essential fatty acids.

Storage:

• Refrigerate: Store in an airtight container in the fridge for up to 5 days.
• Freeze: Wrap slices in plastic wrap and freeze for up to 2 months. Thaw before serving.