Cook Time: 0 minutes
Yield: 12 slices
- 140g Almond Flour
- 40g Ground Flaxseeds
- 5 Medium Eggs
- 2 scoops (25g) Pure Unflavoured Organic Whey Protein
- 2 tsp Baking Soda
- 2 tsp Cider Vinegar
- 1 Pinch of Sea Salt
- Butter, to grease the bread pan
- Per serving (Two slices):
- Kcals: 243
- Protein: 14g
- Fibre: 5g
- Carbohydrates: 8g
- Sugars: 1.6g
- Fats: 18g
Thanks must go out to Healthy Eats Real, as this recipe is based heavily on their creation. With thousands of gf bread recipes out there, there's little point in us reinventing the wheel...better to take the wheel and tweak it a little!
Okie doke, let's get started shall we?
- It probably goes without saying, but if you have whole almonds and flaxseeds, give them a good whizz (separately) in a blender and they'll be good to go.
- If you've got large eggs, I'd use 4 of these instead of 5.
- Feel free to sub the whey protein for another protein powder, or alternatively throw in an extra handful of almond flour. This shouldn't affect the consistency too much.
- Grease your bread pan.
- Preheat your oven to 150°C (or 300°F).
- Combine all of the dry ingredients in a bowl until evenly mixed together.
- Beat the eggs thoroughly, adding the cider vinegar in the process. Or even better give them a massive whizz in a blender.
- Thoroughly mix the beaten eggs and vinegar with the dry ingredients and pour into the greased bread pan.
- Stick it in the oven for 45 minutes.
- Take it out of the oven and stick a piece of spaghetti (gluten free, of course!) down the middle. If it comes out clean then we're done cooking!
- Leave it for a good 15 minutes to settle, then slice a couple and enjoy with your favourite spread.
This loaf is definitely of the more cakey variety, but I prefer to keep the list of ingredients simple and clean rather than adding refined starches and the like. It's a very pleasant loaf though, and holds its own without crumbling uncontrollably, unlike many gluten free loaves out there.