Recipe: Protein Spelt bread

This bread has many advantages; no added sugar, no fat, a generous portion of protein (7 g per slice), easy to make from ingredients in your food cupboard, ready quickly because the dough does not need to rise, and (take a breath) when it is baking in the oven it makes the whole house smell wonderful.

  • Lunch: 2 slices with cheese.
  • Breakfast with a spoonful of jam, some blueberries and a few chopped pecans.
  • Recovery: 2 large slices after exercise and cup of ice-cold chocolate milk.
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» Preparation time: 15 minutes
» Cooking time:        25-35 minutes

Ingredients

  • 150g wholemeal spelt flour
  • 40g Best Way Whey Protein Isolate
  • 3g tartar baking powder
  • 3 bananas
  • 3 eggs
  • 75 gram pumpkinseeds
  • 5g salt
  • 2g biscuit spices (speculaaskruiden)

Method

  1. Preheat the oven to 180 degrees °C (fan oven) and carefully line a cake tin (approx. 30x12x7) with baking paper.
  2. Using a blender, add the eggs and roughly chopped bananas, biscuits spices and mix until smooth and fluffy. This may take a minute to a minute and a half.
  3. Take a large bowl and add the egg / banana mixture.
  4. Combine the rest of the ingredients in another bowl (set apart 10g of the pumpkinseeds for garnish).
  5. Add this mixture little by little into the egg / banana mixture and mix everything together well with a whisk. Do not stir too long and try to keep as much air in the batter as possible.
  6. Pour the entire mixture into the cake tin.
  7. Sprinkle the bread with the pumpkin seeds.
  8. Bake the bread at 180 degrees for 25 to 35 minutes.
  9. Do not bake for too long! Because of all the egg and protein the mixture quickly becomes too dry and brittle.

 Enjoy….!

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