Buckwheat & Almond Protein Bread

As much as we love getting in the kitchen and creating exciting new meals, sometimes there is nothing better than a good old slice of toast. This gluten-free bread recipe is higher in protein and lower in carbohydrates than your usual store-bought loaf, and is great to prep on a Sunday night to fuel you through a busy week.

METHOD

Preheat your oven to 180 degrees Celsius and line a loaf tray with baking paper.

In a large bowl, mix together all your dry ingredients; the quinoa flakes, almond flour, buckwheat flour, whey, baking powder, baking soda and salt.

In a separate bowl, mix the egg whites and yogurt together until combined well and then put the wet ingredients into the dry and mix until you get a smooth, sticky batter.

Place your mixture into your loaf tray, sprinkle with your mixed nuts and seeds and bake for 30-35 min or until a toothpick comes out clean.