The last Protein Pow workshop of 2014 – sponsored by MyProtein and Fage – took place yesterday, in London. Here are the photos. It was a great gathering of protein wizards and a day full of delicious treats and freshly-made protein snacks featuring not only whey but also casein, hemp, rice, and pea protein POW! Peanut butter and chocolate also featured strongly but I guess that comes as no surprise (because, well, what’s a party without them, right?)
I’ll do my best to recreate and post full-recipe versions – with macros – of many of the recipes we came up with at the workshop soon (like my four ingredient Dark Chocolate Peanut Butter Protein Cups). For now though, I’d like to share with you Nick, Saskia, and Sally’s protein bread. It was intense: PACKED full of flavor, soft, and just… fwaaaa!!!! So so good.
A lot of people at the workshop wanted the recipe and I figured a lot of you guys at home will probably want it too, so below you’ll find the recipe, in the hand of the bread’s creator himself. I suggest you right-click and save it so you can print it out and make it next time you crave bread!
When you read the recipe, you’ll notice that it says ‘1 cup of egg whites – plus more.’ That ‘more’ ended up being about an extra cup. You’ll also notice that the recipe is in ‘scoops.’ Just to clarify that one too, one scoop = 25g which breaks down to roughly 1/4 cup. Also, note that we used gluten-free oats 1/2 of a large (fresh and chopped) onion.
Macros per slice out of ten (thanks to Nick who made the bread today who calculated them macros): 105.7kcals, 12.28g protein, 10.2g carbs and 1.46g fat!
If you’d like to check out more Protein Bread recipes, click here.