To optimize your user experience, this website uses cookies. Please read our Privacy policy to learn more about our commitment to always keep your data safe. By using our website, you agree to our privacy policy terms.

Accept and hide
 

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!)

Ingredients:

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

Directions:

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):

66kcals
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 ;-)))))

Leave a Comment

Leave a Comment