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- Feb 26, 2009
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Makes 1 loaf (21cm x 10cm loaf tin)
You can easily double the recipe and bake it in a 23cm x 11cm loaf tin or mould.
Ingredients
100 grams quinoa flour (you can substitute oat flour if you wish)
45 grams coconut flour
15 grams (2 tablespoons) psyllium husks
60 grams (2 scoops) SynthePURE Protein powder
2 teaspoons baking powder
1/2 teaspoon baking soda (bi-carbonate of soda)
1 teaspoon sea salt
285 grams (1 cup) liquid egg whites
125 grams fat-free plain yoghurt (or greek yoghurt) Best to use Chobani for better results as in low fat etc.
Instructions
Preheat the oven to 180℃.
Grease a loaf tin lightly with olive oil spray or line the tin with silicone paper, if not using a silicon mold.
Place the dry ingredients into a large mixing bowl. Whisk together the egg whites, and yoghurt. Add the liquid ingredients to the dry mixture and mix until you get a sticky batter.
Pour the batter into the prepared loaf tin. Even the top, if you’d like a square loaf.
Bake for about 30 – 35 minutes until golden and risen, and a skewer inserted in the centre comes out clean. Remove and cool on a wire rack before turning out.
This loaf keeps, wrapped in foil or a freezer bag, in the fridge for several days at least. You can also freeze it. If freezing, it’s easier to slice the loaf before freezing.
Macros is: Protein - 118.6, Fats - 12.3, Saturated - 6.8, carbs - 114.4, sugar - 10.4....hope that helps!
You can easily double the recipe and bake it in a 23cm x 11cm loaf tin or mould.
Ingredients
100 grams quinoa flour (you can substitute oat flour if you wish)
45 grams coconut flour
15 grams (2 tablespoons) psyllium husks
60 grams (2 scoops) SynthePURE Protein powder
2 teaspoons baking powder
1/2 teaspoon baking soda (bi-carbonate of soda)
1 teaspoon sea salt
285 grams (1 cup) liquid egg whites
125 grams fat-free plain yoghurt (or greek yoghurt) Best to use Chobani for better results as in low fat etc.
Instructions
Preheat the oven to 180℃.
Grease a loaf tin lightly with olive oil spray or line the tin with silicone paper, if not using a silicon mold.
Place the dry ingredients into a large mixing bowl. Whisk together the egg whites, and yoghurt. Add the liquid ingredients to the dry mixture and mix until you get a sticky batter.
Pour the batter into the prepared loaf tin. Even the top, if you’d like a square loaf.
Bake for about 30 – 35 minutes until golden and risen, and a skewer inserted in the centre comes out clean. Remove and cool on a wire rack before turning out.
This loaf keeps, wrapped in foil or a freezer bag, in the fridge for several days at least. You can also freeze it. If freezing, it’s easier to slice the loaf before freezing.
Macros is: Protein - 118.6, Fats - 12.3, Saturated - 6.8, carbs - 114.4, sugar - 10.4....hope that helps!
