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


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

    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.

  • anna

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

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Anna Sward is the creator of Protein Pow – the world’s number one resource for protein powder recipes. Anna is the world’s leading expert on protein powder-based cooking. Her recipes have been featured in several leading magazines and she is a columnist and feature writer at, Muscle & Fitness magazine. Anna regularly hosts cooking workshops with professional athletes and members of the general public. She is the author of The Ultimate Protein Powder Cookbook and creator of the Protein Pow App.

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