I had a vision and I was on a mission to make it a reality! Let me start off by saying there is nothing wrong with bread. I would eat bread straight from the shop shelf if I didn’t have a problem with gluten. I don’t buy gluten free breads because they’re also usually laden with ingredients that are unnecessary and tend to upset my stomach…thickeners, starches etc…
Bread is not the enemy, nor are carbs. Eating too much food, being in a calorie surplus, is what makes you gain weight. Also not everything needs to be high in protein to be a valuable component of a meal or snack. I do like personally to have protein with every meal as it helps me to stay satiated for longer, keeps my blood sugar levels steady and I also just feel that it means my muscles are getting what they need to help them recover and grow…once combined with some carbs!
This oat bread is so simple to make and has a beautiful flavour and texture. I personally much prefer it toasted. It’s similar to a soda bread consistency, dense but not too heavy. Once toasted it’s soft in the middle, with a thick crumb, and goes beautifully crispy and golden around the edges. Macros per slice provided with the recipe for anyone concerned or interested
Protein Oat Bread
Prep Time: 10 minutes
Cook Time: 30 – 35 minutes
Keywords: bake bread gluten-free nut-free soy-free sugar-free egg oats oat flour whey protein
Macros per slice: 13C 12P 2F
Ingredients (8 slices)
- 45g (¼ cup + 2 tbsp) coconut flour
- 1 cup (100g)oats ground to a flour
- 15g psyllium husk flakes
- 60g Pulsin Whey Protein Concentrate
- 125ml (½ cup) unsweetened almond milk
- 1 cup (250ml) egg whites
- 2 tsp baking powder
- ½ tsp baking soda
- ½ teaspoon Pink Himalayan Rock Salt
Preheat oven to 180C (350F).
Mix together all dry ingredients in a bowl.
Mix together all wet ingredients in separate bowl.
Add wet to dry and mix well.
Line a 1lb loaf tin with baking paper and lightly grease with spray oil or coconut oil.
Place bread batter into the loaf tin, spread evenly and bake in the preheated oven for 30 – 35 minutes (until a toothpick inserted comes out clean).
Allow to cool in the tin for 10 minutes. Remove and allow to cool fully on a wire rack before slicing. Store in a seal tight container at room temperature for 2 days or slice and freeze slices for up to month; thaw out as needed.