These protein breads were made using a silicone miniloaf baking tray – a nine loaf version of this one. Now, if you don’t have one, it really doesn’t matter. Use a regular bread baking tray or even a brownie or cake tray.
As long as it’s nonstick and you can slice up whatever you end up with, you’re good to go.
Ingredients:
1 cup pumpkin puree (or cooked sweet potato)
1/2 cup quark (or cottage cheese)
1/2 cup pea protein powder
3/4 cup liquid egg whites
5 teaspoons nutritional yeast
5 sun-dried tomatoes
1 teaspoon baking powder
1 teaspoon sea salt
1 cup grated zucchini (added after blending)
Directions:
Blend ingredients together (except for the zucchini) and bake at 170 C (338 F) for 20 minutes.
Macros per Serving (out of 9):
Without chicken and cheese because you can fill them with whatever you want they’d actually be really good with egg + mayo + pepper…
61.7kcals
9.3g protein
3.7g carbohydrates (1.8g sugars/1g fibre)
1.3g fat (0.6g sat)
One Reply to “Veggie Protein Bread: a Sandwich”
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I seriously need to get some of the protein powder you use so I can make your awesome recipes!! 🙂