Thursday, 23 January 2014

Protein bread - easy, tasty, fast

I'm looking forward to the weekend and Mr Happy Larder being back from his trip.  The weather is forecast to be pretty shocking, so we might just have to curl up in front of the fire - love that thought!  I will also probably go for a little run - training is going well, even if it is hard most of the time.  Still, there is nothing quite like feeling your body (and your head) achieve something you didn't think it could.   The other great thing about exercising is that you can eat great food and quite a lot of it :-)
Protein bread

One of the recipes I found recently is one for a protein bread - it's fairly similar to soda bread in that it contains yogurt (or quark) but its texture is much lighter and it is packed with healthy seeds - yum! It's yeastfree, so doesn't need any rising time - ideal if you ate in a rush but want homemade bread.  I hope you like this one!

Protein bread (makes 1 medium loaf / approx. 20 slices)

Use a 25cm loaf tin - the loaf in the picture is a small one using half the recipe amounts & a small tin

100g ground almonds
100g ground flax seeds (also known as linseeds)
4 tbsps oat bran or porridge oats
2 tbsps wholemeal flour (or use spelt flour if you have any)
2 tsps baking powder
1 tsps salt
300g low fat Greek yogurt or quark
8 egg whites (medium size eggs)
2 tbsps pumpkin seeds
2 tbsps sunflower seeds

Preheat the oven to 175 degrees C (150 in a fan oven).
Line a 25cm loaf tin with baking paper.
Simply mix all the ingredients in a large bowl, pour dough into the tin and bake for ca. 50 minutes.
Leave the loaf to rest for 10 - 15 minutes before removing from the tin, then leave to cool completely.

(recipe inspired by Essen & Trinken magazine, a German publication)

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