Pumpkin Seed Protein Bread (Low-Carb & Gluten-Free)
Nutritionally speaking (and in terms of flavor too), pumpkin seeds have a lot going for them.
They are rich in zinc, vitamin E (a powerful anti-oxidant), iron, magnesium, fiber, phytosterols, and they pack a good old fashioned punch of protein POW! They’re also delicious and very versatile in the kitchen.
You can use pumpkin seeds as a protein cereal topping, you can blend them into a protein shake, you can encase them in dark chocolate for a healthy chocolate bar (evidence here), and you can also use them as ‘flour’ to make things like this rustic loaf of protein bread.
Protein bread, unlike regular bread, is ridiculously easy to master. You just blend your ingredients together and bake the batter in a nonstick (ideally silicone) pan. You don’t need to knead anything. You don’t need to led anything rise. You just blend and bake. Simple, right? Check this out:
1/2 cup Pumpkin Seeds (ground)
1/4 cup Liquid Egg Whites
1 Whole Egg
2 tbsp Pea Protein Powder
1-5 tbsp Ground Flaxseed (quantity depends on how ‘flaxseedy’ you want your bread)
1/4 cup Almond Milk
1 tbsp Coconut Flour
1. Using a handheld blender or food processor, blend all the above ingredients together.
2. Pour the mix into a nonstick (ideally silicone) pan. Pour it in until it reaches the top of the pan (your bread won’t be rising so don’t pour it all thin expecting some kind of crazy aeration to happen). I used a small bread pan (5″) so duplicate the ingredients if you’re using a larger one.
3. Bake at 175 C (around 350 F) for 35-40 minutes or until when you poke the bread with a knife, your knife comes out clean. Remember, if you’re using a larger pan, to let the bread cook for a bit longer.