This protein bread is gluten-free and loaded with lots of protein in each and every slice! It is great toasted with nut butter or used as a high-protein side to a nourishing soup. It also freezes really well, I often slice the full loaf and freeze it to use slice by slice.
This recipe will make one large loaf, as pictured above. When one loaf of this bread is cut into ten slices, each slice provides approximately 180 calories with 17.5g protein, 23.4g carbs and 2.7g fat. One slice will also provide approximately 5.5g of fibre. As you can imagine, a slice of this bread is very filling! It makes a great pre- or post-workout snack.
My Protein Bread: The Recipe
- 1 1/2 cups buckwheat flour
- 1 1/2 cups oats (or use oat flour, opt for gluten-free oats if specifically avoiding gluten)
- 2 and a 1/4 cups liquid egg whites (approx. 12 egg whites)
- 75g unflavoured whey protein powder (I use this unflavoured whey from Muscle Food)
- 1 cup stewed apple, blended until smooth*
- 1 teaspoon baking powder
- Pinch of salt (optional)
- Sprinkle of oats to decorate
*I usually stew a large batch of apples at a time so that I can freeze them in one-cup portions to use in this bread recipe and other recipes. This saves me having to stew apples every time I make the bread! I stew brambly apples in a little water – I don’t add any sugar.
- Preheat oven to 180 degrees.
- Mix together dry ingredients; buckwheat flour, oats, whey powder and baking powder. Add pinch of salt if using. Blend dry ingredients together.
- Whisk egg whites until light and frothy. Don’t skip this step, it really helps the bread to rise and thus makes it much lighter.
- Mix stewed apple with dry ingredients.
- Fold egg whites into the mix.
- Line a bread loaf tin with grease-proof paper. Transfer the mix into the bread loaf tin.
- Sprinkle top of loaf with oats for decoration.
- Add loaf to preheated oven. Cook for 50-60 minutes or until a knife inserted comes out clean.
- Remove from oven and allow to cool thoroughly on a wire tray before slicing.
- Enjoy 🙂
If freezing the protein bread to use slice by slice, either freeze slices separately (once already frozen they can be placed in same bag in freezer without sticking) or place a square of greaseproof paper between each slice to prevent them sticking together in the freezer. They’ll be much more accessible this way!
I’d love to know if you try this Protein Bread recipe, use the hashtag #thecleancoconut to share it on social media 🙂