High-Protein Seeded Bread
A hearty and delicious bread packed with protein and seeds, perfect for sandwiches or toast.
Equipment
- 1 Loaf Pan 9x5 inch
- 1 Mixing Bowl Large
Ingredients
Dry Ingredients
- 1.5 cups almond flour
- 0.5 cup protein powder Unflavored
- 0.25 cup flaxseed meal
- 0.25 cup chia seeds
- 1 teaspoon baking powder
- 0.5 teaspoon salt
Wet Ingredients
- 4 eggs
- 0.25 cup olive oil
- 0.5 cup almond milk
- 1 tablespoon apple cider vinegar
Optional
- 2 tablespoons pumpkin seeds For topping
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan.
- In a large mixing bowl, whisk together the almond flour, protein powder, flaxseed meal, chia seeds, baking powder, and salt.1.5 cups almond flour, 0.5 cup protein powder, 0.25 cup flaxseed meal, 0.25 cup chia seeds, 1 teaspoon baking powder, 0.5 teaspoon salt
- In a separate bowl, whisk together the eggs, olive oil, almond milk, and apple cider vinegar. Pour the wet ingredients into the dry ingredients and mix until well combined.4 eggs, 0.25 cup olive oil, 0.5 cup almond milk
- Pour the batter into the prepared loaf pan. Sprinkle the top with pumpkin seeds, if using.1 tablespoon apple cider vinegar
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Slice and serve. This bread is delicious toasted or used for sandwiches.
Notes
Store leftover bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 7 days.