I made these protein breads using a silicone miniloaf baking tray – a nine loaf version of this one. Now, if you don’t have one, it really doesn’t matter. Use a regular bread baking tray or even a brownie or cake tray.
1 cup pumpkin puree (or cooked sweet potato)
1/2 cup quark (or cottage cheese)
1/2 cup pea protein pow
3/4 cup liquid egg whites
5 teaspoons nutritional yeast
5 sun-dried tomatoes
1 teaspoon baking powder
1 teaspoon sea salt
1 cup grated zucchini (added after blending)
Blend ingredients together (except for the zucchini) and bake at 170 C (338 F) for 20 minutes.
Macros per Serving (out of 9):
(Without chicken and cheese because you can fill them with whatever you want (they’d actually be really good with egg + mayo + pepper…)):
3.7g carbos (1.8g sugars/1g fiber)
1.3g fat (0.6g sat)
The result is a bread that’s actually reminiscent of a vegetable frittata – it’s moist, eggy, and absolutely veggielectable. You know why? Because I didn’t add any flour (like chickpea, buckwheat, or coconut flour) or oats/quinoa flakes. You know why I didn’t? Because I totally and absolutely forgot! I don’t know how this happened (OK, I do know: it happened out of absentmindedness) but it happened and, to be honest, I’m glad it did because these mini loaves are so moist and m, mm, mmm! Their vegginess shines through and, combined with the chicken breast and cheese, they deliver one hell of a tasty ka-POW!