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.
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