Protein Bread BL”T”

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Que puede uno hacer cuando de repente se encuentra frente a una idea sin poder completamente realizarla, sea por no querer, no poder o ambas cosas?

Well, two truths to my having made a BLT with pseudo-T. One, I was out of T. Two, someone beastly planted a seed of ‘what if’ in regards to making tomato fluff and the itch needing scratching. How else to know whether tomato fluff could, in practice, yield greatness?

Bread ingredients:

160g egg whites
18g pea protein
10g brown rice protein
8g superveg
baking powder

Directions:

1. cooked for 15 minutes at 170 degrees celsius) and threw some caraway seeds in it (you can kind of see them in the bread).

2. Grilled some B. Washed some L and proceeded to make some T with tomato paste and unsweetened whey.

Result? This. Texture, top notch but a BLT sans the texture of the T just ain’t right. As a tomato lover, I missed it, tremendously. BUT, here’s to experiments :-)

Macros per Serving: N/A

  • Anonymous

    hey!
    I am just curious about SUPERVEG? I haven’t heard or seen it before.
    Can you post a picture of the container or a link of where I can buy some… I am really keen on making this bread. Looks delicious.
    Thanks

  • http://www.blogger.com/profile/02572812455497161943 anna

    http://www.myprotein.com/uk/products/superveg_xs

    Sorry, should have specified! I’ll link it into the post :-)

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Anna Sward is the creator of Protein Pow and one of the world’s leading experts on protein powder-based cooking. Her recipes have been featured in several leading magazines and she is a columnist and feature writer at bodybuilding.com, Muscle & Fitness magazine, and fitocracy.com. Anna regularly hosts cooking workshops with professional athletes and members of the general public. She is the author of Protein Pow(d)er: the Cookbook and creator of the Protein Pow App.

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