Red Pepper Protein Bread Mini Loaves

As you can see in the picture here to the left, all you need are four ingredients: 1) liquid egg whites, 2) quinoa flakes (or buckwheat flakes, or millet flakes, or oat flakes), 3) pea protein and 4) a red pepper (+/- salt). If you want to herb the bread up some more, you can throw in the mix some basil, parsley, and/or rosemary and/or thyme as well – for the extra m-mm-mm!-factor. Ahhh, I’m a big fan of in-bread baking, i.e. baking sandwich-toppings inside bread. It allows one to fill up one’s sandwich with a ton of toppings without having to bust out an Inspector Gadget-type mouth to take a bite out ;-) It’s also a lot of fun to play around with protein bread in this way (see for example, my mackerel protein bread sandwich; ‘somewhat’ ridiculous? Yes, but Holy Zeus! It was amazing!)


1 cup liquid egg whites
1/2 cup pea protein
1/2 cup quinoa flakes
1 large red pepper
1 teaspoon sea salt


Blended together and baked for around 30 minutes at 170 C (338 F) in a mini loaf silicone baking mold (I used this one but you could just use a regular bread tin too)

Macros per Serving (out of 9):

11g protein
4g carbos (0.8g sugars)
0.7g fat (0.1g sat)
0.7g fiber

The result was eggy yet breadlike – a “cross” between an egg white omelette, a red pepper, and a loaf of bread. Sounds a bit out there, I know, but it was super nice because the presence of the red pepperness was so strongly felt, complementing the avocado, sharp cheddar, and tuna salad I had going on inside it to perfection. Karaboooom! And the  beauty is that you can fill a bunch of them up and munch munch munch ;-)))))

Comments for This Entry

  • Tori

    Would I be bale to substitute the Quinoa flakes for anything else?How would it change the Macros?What are the quinoa flakes for?
    I absolutely love this site. I’ve learned loads about Protein powders and am excited to try some recipes

    March 22, 2012 at 8:02 pm | Reply to this comment

    • ANNA

      Hi Tori :-) Sure, I use the quinoa flakes basically to give the whole thing a ‘bready’ texture. You can substitute them with millet flakes, rolled oats, or even ground almonds (using more ground almonds than you would quinoa flakes, basically enough to get the batter nice and thick). The macros would be pretty similiar if you sub the quinoa with oat flakes or millet flakes and would tilt more towards protein and fat if you use ground almonds :-)

      March 22, 2012 at 8:09 pm | Reply to this comment

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