Veggie Whey Protein Bread

Veggie Whey Protein Bread
Prep Time: 10 minutes
Cook Time: 40 minutes
Yield: 10 slices


  • 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 (straight out of the fridge)
  • 120g soft goats cheese (or a hard one, for a stronger taste)
  • 2-3 tsp of baking powder
  • 160g almond flour
  • 3 scoops (37.5g) Pure Unflavoured Organic Whey Protein
  • 4 tbsp flax seeds
  • 2 tbsp hemp seeds (shelled)
  • 1 tsp sea salt
  • 3 organic eggs
  • A handful of pitted olives
  • A handful of sun dried tomatoes


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

There’s something so appealing about making a loaf of bread with vegetables and whey protein. It seems like a real culinary challenge: just how much goodness can we cram into one loaf of bread? To leave out any carbs, starches or any grains whatsoever makes the challenge all the more satisfying.

Well I hope you like my take on this fascinating loaf category anyway, I’ve found it holds its own quite nicely. Try a slice or two toasted with butter and you’ll be a convert, I’m certain of it. Rich, delicious and nutritious...what's not to like about that :-)


  1. Heat the oven to 190C
  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. Add butter, cut into small cubes and mix in without melting the butter pieces.
  5. Pour the mixture into 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.