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Veggie Whey Protein Bread

Ashley Sandbox

BY
04 October, 2017

Prep Time: 10 minutes
Cook Time: 40 minutes
Yield: 10 slices

  • Per serving (1 slice):
  • Kcals: 227.6
  • Protein: 10.07g
  • Fibre: 3.2g
  • Carbohydrates: 7.22g
  • Sugars: 1.3g
  • Fats: 21.9g
Veggie Whey Protein Bread main image

A loaf of goodness

In a world where grains and most of the other carbs are almost an evil force in health-conscious people minds, there is this bread which is mainly vegetables, good fats, eggs, seeds.... and some almond flour to make it more bread-y.

It's rich, delicious, filling, nutritious and will remind you of good times of enjoying morning toast, spread with real butter.

Ingredients

  • 150g carrots, grated
  • 150g parsnips (you can choose any type of vegetable- pumpkin, celery, zucchini, etc), grated
  • 5-8 tablespoons of olive oil
  • 70g organic butter, fridge cold
  • 120g goat’s soft cheese (or hard one, for more distinct taste)
  • 2-3 tsp of baking powder
  • 160g almond flour
  • 2 scoops (40g) Organic Whey Protein Powder
  • 4 tablespoons linseeds
  • 2 tablespoons hempseeds (shelled)
  • 1 tsp sea salt
  • 3 organic eggs
  • 10 pitted olives, to taste
  • Handful of sun-dried tomatoes

Directions

  1. Heat the oven to 190C degrees.
  2. Mix almond flour with protein, seeds, baking powder, salt.
  3. Then add olives, tomatoes, vegetables, cheese, eggs and mix well until all the ingredients are fully incorporated.
  4. Lastly, add butter, cut into small cubes, mix in but not to melt the butter pieces.
  5. Pour the mixture in a baking try lined with baking paper and bake for around 40 minutes.
  6. When the bread is cooked through, let it cool down for at least 15 minutes (or completely), so it's easier to slice.



Thank you for printing out one of our recipes, we hope you have lots of fun making it :-)

To view this recipe online, go to theorganicproteincompany.co.uk//blogs/recipes/veggie-whey-protein-bread.

  1. Heat the oven to 190C degrees.
  2. Mix almond flour with protein, seeds, baking powder, salt.
  3. Then add olives, tomatoes, vegetables, cheese, eggs and mix well until all the ingredients are fully incorporated.
  4. Lastly, add butter, cut into small cubes, mix in but not to melt the butter pieces.
  5. Pour the mixture in a baking try lined with baking paper and bake for around 40 minutes.
  6. When the bread is cooked through, let it cool down for at least 15 minutes (or completely), so it's easier to slice.
  • 150g carrots, grated
  • 150g parsnips (you can choose any type of vegetable- pumpkin, celery, zucchini, etc), grated
  • 5-8 tablespoons of olive oil
  • 70g organic butter, fridge cold
  • 120g goat’s soft cheese (or hard one, for more distinct taste)
  • 2-3 tsp of baking powder
  • 160g almond flour
  • 2 scoops (40g) Organic Whey Protein Powder
  • 4 tablespoons linseeds
  • 2 tablespoons hempseeds (shelled)
  • 1 tsp sea salt
  • 3 organic eggs
  • 10 pitted olives, to taste
  • Handful of sun-dried tomatoes
Prep Time: 10 minutes
Cook Time: 40 minutes
Yield: 10 slices
Per serving (1 slice):
  • Kcals: 227.6
  • Protein: 10.07g
  • Fibre: 3.2g
  • Carbohydrates: 7.22g
  • Sugars: 1.3g
  • Fats: 21.9g

Macros & Timings

Prep Time: 10 minutes
Cook Time: 40 minutes
Yield: 10 slices

  • Kcals: 227.6
  • Protein: 10.07g
  • Fibre: 3.2g
  • Carbohydrates: 7.22g
  • Sugars: 1.3g
  • Fats: 21.9g