- 250 g oat bran
- 30 g chickpea flour
- 15 g coconut flour
- 15 g flaxseed flour
- 15 g almond flour
- 10 g baking powder
- 500 g Zdenka fresh low-fat cheese
- 15 g fine salt
- 4 medium eggs
Protein bread
Little School of Healthy Meals and Deserts - episode 4
Ingredients
- Prepare the baking pan by lining it with parchment paper.
- Preheat the oven to 170 °C (340 °F).
- In a bowl, thoroughly mix all the dry ingredients.
- In a separate bowl, beat the cheese and salt, then add the eggs one at a time, mixing well after each addition.
- Incorporate the dry ingredients into the wet ingredients and mix well until you get a smooth batter.
- Evenly spread the mixture into the prepared pan and smooth the surface.
- Bake in the preheated oven for about 45 minutes. The bread is done when it develops a golden-brown crust, and a toothpick inserted into the center comes out with a few moist crumbs.
- Remove the bread from the pan and carefully invert it onto a cooling rack.
- It is very important that the bread cools and dries thoroughly. Cover it with a clean cotton cloth and leave it to cool overnight at room temperature.
- Tip: You can add seeds to the protein bread as desired. If you use sunflower seeds, don’t worry if they turn greenish. This color change is a normal chemical reaction to baking soda (an ingredient in the baking powder), and the seeds are completely safe to eat.
