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.

 

Buckwheat & Almond Protein Bread

 

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.


INGREDIENTS (Serves about 10)

 

  • 75g quinoa flakes, ground to a flour 
  • 25g almond flour
  • 20g buckwheat flour 
  • 60g Neat Nutrition Naked Whey
  • 2 level tsp baking powder 
  • 1/2 tsp baking soda 
  • 1 tsp sea salt
  • 1 cup egg whites
  • 120g 0% greek yogurt
  • 2 tbsp mixed nuts and seeds

Nutritionals per serving: Calories = 149; P = 11g, C = 18g, F = 4g)*

*All calorie and macro calculations are estimates and will vary depending on portion size and ingredients used