Tag Archives: low carb

Lupin Protein Bread

Lupin Protein Bread_6073_wm_1x1

Anyone who follows Chocolate Chilli Mango on Facebook, Twitter or Instagram …

wait!  hey, that’s a great idea … do it!  🙂

But, yes, if you do, you will have noticed a steady stream of photos about all the fantastic chocolates I’ve made in my chocolates and pralines classes over recent weeks.  I’ve had a blast, but I’ll leave all the gushing about chocster heaven for another time … or the Facebook page, Twitter and Instagram (see??? do it!)

Spending all day slaving over a tank of chocolate, sometimes several, making fillings, molding and dipping does not make you crave chocolate.  It leaves you seriously hungry for some substantial healthy fare.   So I’m still eating healthy and making my protein breads every few days.   I was so taken by the success of making muffins with lupin flour and I’m still getting requests for low carb baking that I thought, why not a full on, no holds barred, take no prisoners lupin bread?   Would it work?  Would it be better than those wimpy attempts at adding lupin flour to wheat bread you can buy in the supermarket?

Would it also be gluten-free?  Yeast free?  With no added vegetable oils or icky ingredients?

Would it be high in dietary fibre?  High in protein?  Low in fat just as a bonus?

Could I possibly make it delicious?

Is brilliant too strong a word?  I’d be going for genius but hey, let’s be humble.  This is brilliant!

The lupini bean is a legume and has been identified as a potential allergen, as are peanuts and other legumes.  If you have a peanut or legume allergy, you might want to exercise caution.  However, if you are OK with lupini beans and lupin flour, this bread is fantastic.

It’s got a light open texture and a lovely sweet nutty flavour.  The colour is amazing, almost as golden as polenta!  I used egg whites in the recipe, but if you use whole organic free-range eggs, you might want to don a pair of sunglasses before slicing into this yummy loaf.

This bread is fantastic with both sweet and savoury foods.  I’m currently enjoying it with cheese, both hard and soft cheeses, including ricotta and cottage cheese and sharp grana padano.  It is delicious topped with butter, nut butters, jams, yoghurt and fresh fruit, salad and chicken, mustard, salmon, grilled vegetables, bacon, eggs, anything.

As I’d just opened a fresh pack of hemp seeds, I threw a few in to the loaf.  OK, now we’re tipping the scales into genius territory … it works.  It is sensational to be honest.  I’m guessing you could use chia, pumpkin, flax, or any seeds you like and it would work.  Just for extra goodness and some texture and flavour.

If you are low-carbing, and I know many of you are in your quest to lose body fat in 2013 (don’t cave, it’s only January!), then this bread could be for you.

I hope you enjoy it.  I’m loving it.

Seriously, I’m never buying bread again.  It’s just too easy and delicious to make a gluten-free loaf full of goodness at home.

Go ahead, make this bread!

Lupin Protein Bread_6075_wm_1x1

Makes 1 loaf  (21cm x 10cm loaf tin)

Ingredients
315 grams egg whites (or 6 large eggs)
110 grams lupin flour (I use this one)
35 grams unflavoured whey protein isolate (I used Professional Whey NZ WPI or substitute whey concentrate, or rice protein)
15 grams coconut flour
1/2 teaspoon baking powder
1 teaspoon bicarbonate of soda
1/2 teaspoon sea salt

Optional Additions:
20 grams hulled hemp seeds or substitute about two tablespoons of chia, flax, pumpkin, or sesame seeds, or whatever you like.

*If you prefer to make this bread without protein powders added, simply omit the whey protein from the recipe.  Substitute an extra 35 grams of lupin flour or 12 grams of coconut flour instead.

Directions
Preheat the oven to 180℃.

Grease a loaf tin lightly with coconut oil spray (or PAM) or line the tin with silicone paper, if not using a silicon mold.

Add all the ingredients to a large mixing bowl and mix or whisk together until blended and the batter is smooth.   The batter will be fairly thin but the whey and coconut flour will absorb a great deal of moisture during baking.

Transfer to the prepared loaf tin and bake for 25 to 30 minutes until risen and golden and a skewer, inserted into the centre, comes out clean.  Do not over bake this bread or the loaf will dry out.

Remove from the oven and cool on a wire rack.  Store, well wrapped, in a freezer bag in the fridge or freezer.  It will last for up to a week, stored in the refrigerator.  It will last longer if you slice it and store, wrapped, in the freezer.

Lupin Protein Bread_6076_wm_1x1

Macronutrient Profile
I have included macros for both the plain and hemp seed versions, with all macros based on the ingredients as stated.

I used egg whites for this recipe, but obviously whole eggs will work extremely well.  Whole eggs would also provide a host of more micronutrients and make this bread even more golden, if that is possible!

Lupin Protein Bread_macros_plain version

Plain Version

with Hemp Seeds

with Hemp Seeds

25 Comments

Filed under All Recipe Posts, Breads & Quickbreads, Low Carb, Protein, Protein Bread, Special Diet

Apricot Almond Low Carb Muffins

Apricot Almond LC Muffins_6062_wm_1x1I get so many requests for low carbohydrate recipes, I wish I had a dollar for every time I get asked.  I’d be a bazillionaire!  It does speak volumes about the popularity of low carb diets though.  For some, it’s about losing body fat and maybe some weight.  For others, it’s a lifestyle choice due to health factors like Type II diabetes, food intolerances, or carb sensitivity.  For others, it just makes them feel good.

Whatever the reason, there is no need to feel as though one has to miss out much on foods that are typically high carbohydrate.  Breads, cakes, snacks … there are so many options.  Nut flours and lower carb flours make life more nutritious and lower carb without deprivation.

One such flour that is gaining popularity but is perhaps less well-known, is lupin flour.  Lupins are a legume and popular in some Mediteranean cuisines.  Unlike many other legumes, lupins are quite low in carbohydrates while containing healthy omega fatty acids, a whopping dose of dietary fibre, and they pack a solid punch of protein.  There has been a lot of commotion about the potential for lupin flour use in breads to boost nutrition and give greater satiety thereby aiding weight loss, as well as it’s ability to help lower cholesterol and provide a range of nutrients.  Bread makers are starting to make lupin flour breads and they are gaining in popularity.  That’s all good.

But ultimately, I say yay because it’s high in protein, low in fat and carbs and high in dietary fibre.

Lupin beans are about 45% protein and 30% dietary fibre, and have negligble carbohydrate.  That is awesome.

100 grams of lupin flour contains:

1365kJ / 362kCals
39 grams protein
5.5 grams fat (0.1 gram saturated)
11.5 grams carbohydrates (2.9 grams sugars)
31.3 grams dietary fibre

It is also gluten-free.

For.  The.  Win.

Right?

On the downside, being a legume, it is likely that it may cause problems if you happen to react to FODMAPS, specifically fructans and galactans.  In particular, it’s likely to contain galactans as most legumes do.  I have yet to see it on a list of FODMAP foods, but it’s a reasonable assumption.  But that is not to say that it will cause someone a problem.  These things are highly individual.  So it might be worth checking out.

OK.  So, how does this lupin flour bake up then?  Well,  I like to go easy early on trying out a new flour so I went for muffins.  I’ve wanted to make my mum some low carb healthy muffins and these really hit the spot.  She likes her muffins fruity and is a big fan of the wheat free muffins I make for her, especially those with almond flour.  They have a lovely fall-apart, flourless texture but are not heavy or stodgy.

Apricots are in season now and apricots and almonds are a great combination.  You could substitute whatever fruit you like but be aware of the impact on the carbohydrate count.  One usually discounts fruit when thinking about a low carb option but these muffins prove you can enjoy a fruity muffin without a carbohydrate blow out.  Alternatively, you could leave out the fruit and just make them vanilla, or add some chopped up 100% chocolate or spices, or anything else you fancy that meets your low carb requirements.

Great, so where do I buy this lupin flour, CCM?  Well, I don’t know about elsewhere but here in Australia, Lotus Foods make a really good lupin flour that is widely available in health food and organic shops.  I have yet to see it in a supermarket but I suspect it’s only a matter of time.  You can also get it online.

I have used a granulated stevia based sweetener in place of sugar.  You can substitute your preferred sweetener, knowing that the amount in the recipe is equal to the same amount of sugar, so please substitute accordingly.

They are sugar-free, gluten-free, lower in fat than most muffins, and have a good dose of protein per serve, without adding any protein powders.  These are not suitable for a low FODMAP diet, however, but watch this space … I also follow a low FODMAP diet so the likelihood of a suitable version is high 🙂

They taste fantastic!  I hope you enjoy them too.

Macros are provided below the recipe, as always 🙂
Apricot Almond LC Muffins_6065_wm_1x1

Makes 10

Ingredients
80 grams almond meal
100 grams lupin flour
65 grams Natvia (or substitute your preferred sweetener or sugar, equal to 65g sugar)
2 teaspoons baking powder
140 grams apricots (2 large), diced
2 large eggs
125 millilitres almond milk (or substitute your preferred milk)
1/2 teaspoon vanilla bean paste

Directions
Preheat the oven to 180ºC.  Line 10 muffin molds with muffin liners and set aside.
Mix together the almond meal, lupin flour, sweetener, and baking powder in a bowl.  Make sure you break up any lumps.  Toss in the diced apricots.

Whisk together the eggs, almond milk, and vanilla bean paste.  Add the wet ingredients to the dry mixture and mix lightly with a fork.  It’s okay if the mixture is a little lumpy as these are muffins.  Do not over mix the batter.  Pour the batter into the 10 lined muffin tins.
Bake for 25 to 30 minutes until risen, golden, and a skewer inserted comes out clean.
Cool on a wire rack before turning out.
Apricot Almond LC Muffins_6066_wm_1x1

Macronutrient Profile
I have included macros for the recipe as stated above.  Any variations and substitutions will, of course, vary the macros to some degree.

Apricot Almond LC Muffins_macros.jpg
Apricot Almond LC Muffins_183928_wm_1x1

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Filed under All Recipe Posts, Breakfast, Fruit, Muffins, Nuts, Protein, Protein Muffins, Special Diet

Yuzu & Wattle Seed Protein Cheesecake

Wattleseed Yuzu Protein Cheesecake_5904_wm_4x5

I am running a seven-day diet challenge for myself.  It’s not that much of a challenge, to be honest, but the idea is to set me up so I can enjoy Christmas Day with the family and indulge in a bit of what is really not good for me, without fearing spending Boxing Day feeling below par.

So I’m kind of eating clean, whatever that means 😉

Well, in practice, all that means for me is that I stick to my low fructose and fructan diet 100%, without any random challenges.  I usually run random challenges where I introduce food that I know causes me GI distress, just to see if my situation has improved.  It has, by the way, so I’m happily and, so far, successfully doing science on myself to beat that sucker 😀

But, for at least a week (or until Christmas Day) I want to be 100% on the straight and narrow and along with that, I’m pretty much avoiding even an infrequent treat.  Wait on, that depends on what you consider to be a treat …

I’m still having dessert, people.   I’m even having cheesecake for pity’s sake …

I’m just having healthy desserts and that means another protein cheesecake.  Dare I say, the BEST protein cheesecake ever.   Why?  Let me count the ways … in a truly non-exhaustive list …

  1. It is light and creamy and sweet but has a beautiful tang from the citrus.
  2. It has a wonderful and unusual flavour combination that I’m sure you have not seen in a protein cheesecake before.
  3. The macros for this cheesecake are so freaking fantabulous, I had to quadruple check them this time because I found it so hard to believe.  Looking at the macros, you’d think it should be just rubbish.  It is the opposite of rubbish.  Manna from heaven, that’s what it is 🙂
  4. My mother hates cheesecake.  Perfect test subject.  Loves it.  This cheesecake can win over the cheesecake haters.  Trust me.
  5. Yuzu and wattle seeds are AMAZING.  Alone.  Together.  Yep.  Totally.

I’ll leave it there, shall I?

Some of you would be wondering what the hell is yuzu?

Or you might be thinking I hate yuzu / I can’t buy yuzu juice anywhere / I’m totally indifferent to yuzu and just don’t care.

Yuzu is a wonderful citrus fruit that has a lovely flavour reminiscent of lemons, mandarin and orange, possibly a tang of grapefruit.  It is sweeter than a lemon but still has a lovely astringent finish.  It originated in China but is widely used across Asia, especially in Korea and Japan.    I have not been able to source fresh yuzu fruit so I usually buy imported 100% yuzu juice, made from fresh fruit (not concentrate).    I highly recommend it.  In fact, I’ve used it in several recipes on this blog and many many more.  I love yuzu.  If you cannot find it, simply substitute fresh lemon juice or a combination of lemon and orange or mandarin juice in about a 3:1 ratio.  If you don’t like it, does this mean we cannot be friends anymore? 😉

The other ingredient is another I have used a few times here and many more times besides.  Beside my large stash of cinnamon that I barrel through at a rate of knots, is my trusty jar of ground wattle seeds, an Australian native seed.  Lightly roasted and ground, it has a wonderful aroma and flavour that has hints of hazelnut, coffee and chocolate.  It has to be a pretty perfect food because it’s also packed with nutrients and fibre.    You can buy wattle seed in specialty food shops and some supermarkets in Australia and online, if elsewhere.

Yuzu and wattleseed are a lovely flavour pairing.  Yuzu has a natural affinity for hazelnuts and dark chocolate … come to think of it, those three together are a particular favourite of mine.  It also goes really well with berries and summer stone fruit.  Don’t worry if you substitute lemon … the result will still be amazing.  It also goes rather well in this combination.

If you don’t have any wattle seeds handy and want to make this cheesecake now (of course you do!), it will also be fantastic with poppy seeds.

This is another dessert that you don’t have to make on the side because I can’t have the normal dessert everyone else is having.  When I make this cheesecake, everyone eats it because it’s just as good, if not better.  If you don’t care about making it healthy, feel free to use sugar in place of the stevia sweetener and a full-fat cottage or ricotta cheese along with a full-fat yoghurt or crème fraîche.  You will have yourself an amazing rich and luscious cheesecake.

Serve it with fresh berries, raspberries in particular, or stone fruit, mango, whatever.  Turn that fruit in to a fruit coulis and pour over the top.  Drizzle a little dark chocolate on top, if you like or some crushed roasted hazelnuts, or both.  It makes a great healthy dinner party dessert. 

Never ever make do when it comes to dessert.

On that note, let’s get to that cheesecake.

Wattleseed Yuzu Protein Cheesecake_5902_wm_4x5

Check out the macros.  Yes, they are indeed beyond awesome.  Total fluke, to be honest, but who’s complaining? 😉

Makes 1 x 20cm cheesecake (serves 8)

Ingredients

  • 500 grams low-fat cottage cheese
  • 250 grams thick non-fat Greek yoghurt (I used Chobani 0%)
  • 156 grams eggs (shelled weight, about 3 large)
  • 120 grams stevia blend sweetener (I used Natvia, or substitute your preferred sweetener)
  • 60 grams unflavoured micellar casein (I used Professional Whey)
  • 1 tablespoon fresh lemon zest, finely zested
  • 80 millilitres 100% yuzu juice OR fresh lemon juice
  • 8 grams (2 teaspoons) ground wattle seeds

Substitutions:

  • You can substitute ricotta, quark, or cream cheese for the cottage cheese.  I prefer the cottage cheese as it gives a lovely light, creamy texture.  I think ricotta makes the best substitution, if you feel you must.
  • If you wish to use poppy seeds, substitute 10 grams of poppy seeds and omit the wattle seeds.
  • To substitute for the yuzu juice, use all lemon juice or a mix of 60mls lemon juice and 20mls orange or mandarin juice.
  • I used Chobani Greek yoghurt, which is especially high in protein and very thick.  If using a different Greek yoghurt, make sure it is thick or strain the yoghurt before using.  You will need about 375 grams of yoghurt to get about 250 grams of yoghurt after straining the liquid.
  • For a rich, indulgent cheesecake, substitute 125 grams sugar for the Natvia, and substitute equivalent quantities of full-fat ricotta or cream cheese for the cottage cheese and full-fat yoghurt or crème fraîche for the non-fat yoghurt.  The rest of the recipe remains the same.

Directions
Preheat the oven to 150℃.

Line a 20 centimetre springform tin with non-stick silicone paper or grease and dust with a little flour (wheat, oat, corn, as desired).  I prefer to line the tin with non-stick paper.  Set aside.

Place the cottage cheese in to the bowl of  a food processor and blend until smooth.  Add the remaining ingredients, except the wattle seeds, and process until smooth.  Add the wattle seeds (or poppy seeds) and pulse for a few seconds only to distribute.

Alternatively, blend the cottage cheese until smooth and transfer to the large bowl of a mixer.  Add the remaining ingredients and mix with the paddle attachment until the batter is smooth.

Transfer the cheesecake batter to the prepared tin and smooth the top.    Bake for 60 to 70 minutes, until set and starting to colour around the edges.  Switch off the oven and leave the cheesecake in the oven, with the door slightly ajar, for a further 20 to 30 minutes, to allow the cheesecake to settle.

Wattleseed Yuzu Protein Cheesecake_5881_wm_4x5

A lot of people get worked up about a slight crack on the surface of the cheesecake.  Seriously, I do not.  I’d probably get cranky if it domed or worse, fell, in the centre and cracked in a bid to erupt its contents as it baked.  But a small crack on a level smooth top?  I’m not that fussed.  I think it adds character. 🙂

Remove and allow to cool to room temperature.  Refrigerate for several hours, covered, before removing from the tin and serving.   It is best served chilled.  Serve with fresh berries or a berry coulis.  Raspberries are particularly lovely with this cheesecake as they match lemon, yuzu, and the wattleseed so well.  Mango would also be lovely and it goes without saying that a little dark chocolate grated on top or in a light chocolate sauce would be awesome.

Store leftovers, covered, in the refrigerator for up to two to three days.

Wattleseed Yuzu Protein Cheesecake_5892_wm_1x1

Macronutrient Profile
The macros provided here relate to the recipe as stated above, for both the yuzu and lemon versions.  Substitutions of other ingredients will change the macros, ranging from a negligible amount (e.g. lemon juice instead of yuzu juice) or dramatically (e.g. using full-fat cream cheese instead of cottage cheese).

Yuzu Wattle Seed Protein Cheesecake_macros

Lemon Wattle Seed Protein Cheesecake_macros

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Filed under All Recipe Posts, Desserts, Fruit, Protein, Protein Cheesecake, Special Diet

Almond Milk & Loaf … waste not, want not

Almondfest 2012 is still going strong here in the Land of CCM 🙂

Remember I mentioned making my own almond milk?  Oh mamma, how good is homemade almond milk, chilled, on a hot summer’s day?  There are no words sufficient to describe its fabulousness.   Even better than having a fresh bottle of delicious almond milk is knowing you can bake something awesome with the leftover almond meal.  All of this and you have the added benefit of knowing precisely what’s in your almond milk, it is fresh, and you haven’t wasted food or precious dinero (aka money).

Waste not.  Want not.

Everybody wins.  Your body.  The planet.  Small furry creatures.  Somewhere.  I’m sure of it.

Now, there are lots of recipes around for almond milk (google it, seriously) so I’m not focussed on that here but I’ve provided a basic foolproof recipe at the bottom.  The focus here is what to do with all that almond meal after I’ve squeezed the bejeezus out of it when making the milk?

The short answer is:  ANYTHING YOU LIKE … just use it as you would almond meal.  The only difference is that the texture will be a little different because, squeeze as you might, some moisture will remain in the almond meal from all that soaking in water.  This is not a bad thing.

I like to keep it simple, especially as I’ve just made a mess from all the almond milk production, and I like to keep it healthy 🙂  My favourite thing to make is a quick and easy almond loaf.  It takes only a few minutes to put together, it’s very healthy, and importantly, it’s totally delicious.

The texture of the batter is mousse-like because of the moisture in the almonds.  This results in a loaf that is so soft it practically falls apart.  You need a fork to eat it.  It’s soft, light and has a slight caramel flavour as it’s sweetened with dates.  No flour, no added sugars, gluten and dairy free.  OK, it’s also kinda paleo 🙂

If you are following a low FODMAP diet and are very sensitive, you can substitute two to three tablespoons of maple syrup for the dates in this recipe.

Eat it on its own, topped with homemade nutella, more almond butter, your favourite jam, or ricotta and fresh fruit.  I love it with berries and yoghurt, especially raspberries, but it also matches beautifully with stone fruit, figs or citrus.  It would even be lovely with a sharp cheese as part of a cheese board … I mean, there are nuts, dates … just add cheese 😀

One serve provides good quality protein, is low in carbs and saturated fats, and provides a decent contribution to your daily fibre intact.

All this from leftover almond meal … that’s a pretty good deal.

Makes 1 standard sized loaf (23cm x 10cm loaf tin) that serves 12

Ingredients
450 grams almond meal, leftover from making almond milk*
5 medjool dates
4 large eggs
1 teaspoon pure vanilla bean paste or extract
1 teaspoon natural almond extract (optional)
3 teaspoons baking powder
200 grams almond milk, preferably homemade
sweetener (optional)

*This quantity is based on starting with 375 grams of almonds.  If not making almond milk, soak 375 grams of unblanched almonds for 8 – 12 hours in fresh water, covered.  The almonds will swell.  Drain well, and process in a food processor until a semi-fine meal.

Note:  This loaf is lovely if you add the finely grated zest of a lemon, lime, or orange.  Alternatively, replace the almond extract with a few teaspoons orange flower water or rose-water, or cinnamon, or a mixture of all three.  They really go really well with the almonds for a middle-eastern flavour combo.

Instructions
Preheat the oven to 180℃.

Grease a loaf tin lightly with olive oil spray or line the tin with silicone paper.  I’d recommend lining the tin with baking paper that hangs over the sides a little as this will help you carefully remove the loaf from the tin.

Place the dates in the bowl of a food processor and process until smooth.  Add all the ingredients and process until you get a lovely mousse-like batter.  The sweetener is optional.  I don’t believe it’s required as the dates give the loaf a lovely natural sweetness already but it’s up to you.

Pour the batter into the prepared tin and bake for about 50 – 60 minutes until the loaf has risen, is golden and cooked through.  It will still be extremely soft but a skewer should come out clean when inserted into the centre (with only crumbs attached).  Remove from the oven and allow to cool completely in the tin.

When cool, remove carefully from the tin and place on to a serving dish.

Store the loaf, covered, in the refrigerator.

My aunt popped around the other day with some amazing baby purple figs from her tree.  OH MY.  This was dessert tonight for me … a slice of the almond loaf, some fresh ricotta and sliced figs.  Sublime.

Almond Milk
To make one litre of fresh almond milk, you will need

250 grams raw almonds
1 litre filtered or spring water

Place the almonds in a container and cover with fresh water.  Make sure the almonds are totally covered by the water as they will swell as they soak.  Cover and allow to soak for 8 – 12 hours or overnight.  Drain the almonds and place in a blender with the filtered (or spring) water and blend until the almonds are finely ground.  Pulse a few more times, then allow to sit for 10 minutes.

Use a large piece of fine muslin or extra fine linen/cotton to line a fine sieve.  Place over a bowl and pour in the almond mixture.  Make sure to extract as much of the liquid as possible into the bowl.  When only the almond meal remains, wrap up the muslin and squeeze out as much of the liquid as possible.

At this point you can sweeten the almond milk or add a dash of vanilla or cacao or cinnamon to flavour it.  I prefer to keep it plain so I can flavour it, as needed, if required.  Pour the almond milk into a glass bottle, seal, and store in the refrigerator for up to 3 to 4 days.

NB:  Buy good quality fresh raw almonds to make sure your almond milk has a fresh, clean almond flavour, with no bitterness.

Macronutrient Profile (Almond Loaf)
Macros are provided for the loaf only (sans toppings etc).  For the almond milk, I have used average values for unsweetened almond milk.  The macros depend on the ratio of almonds to water but the variations won’t be too significant.

If you add any sweeteners to the loaf or vary it, this will impact the macros, of course.

Per serve macros are based on 12 serves per loaf.

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Filed under All Recipe Posts, Breads & Quickbreads, Breakfast, Cakes, Nuts, Protein, Special Diet

Lemony Almond Protein Bread

Welcome to Almondfest 2012 … or maybe Protein Bread Fest?

Anyone following the CCM Facebook page will notice I’ve gone totally nuts with the almonds lately.  I’ve recently started making my own fresh almond milk again, after a long period of laziness.  I just got sick of buying almond milk that wasn’t 100% almond milk.  I like to know my food’s origins.  Since I use and consume vast quantities of almond milk, it makes sense to make my own.   It’s cheaper too.  So now I just buy vast quantities of organic raw almonds and make everything from scratch.  Almond milk, and of course almond butter, yummy almond baked things, and this now includes protein bread with almonds.  I’ve been a bit protein bread crazy too of late 🙂

This almond bread is adapted from a lovely recipe by 24/7 Low Carb Diner.  Lisa is a genius.  The recipe is fantastic!  Make it.  Do it NOW.   But, as I’m a natural-born hacker, I had to hack away and adapt this fabulous recipe into oblivion.  Well, not quite oblivion.  A little extra protein, a little more fibre, a fresh zesty lemon yumminess … it’s beautiful.  Truly scrumptious.  Way too delicious to be this healthy.  I kid you not.

No, I didn’t add any protein powder.  Doesn’t need it.

Yes, I was tempted.  Doesn’t need it.

We are having some renovations done at home so the house is upside down and I have nowhere now to take pictures.  I’ve moved furniture and side tables into pools of fast changing light just to rush this post so I can share this wonderful recipe with you!  Hopefully, you get a sense of the deliciousness of this bread, despite the pics.

Plus, I’ve been reminded a couple of times by my protein gal pal extraordinaire over at Protein Pow(d)er … so this one’s for you, Anna!

I love love LOVE this almond bread!  Adding a little psyllium makes it more bread-like in texture.  It’s fabulous with any topping or as an accompaniment to any meal.   It makes excellent toast, and would make an awesome French Toast (ooh la la).  I love it with tuna or salmon gravlax as the lemon and almond combo is perfect with fish.  Dijon mustard loves this bread and so does any type of salad vegetable.

No need to suggest that chocolate goes well with this, is there?  I mean, seriously, it really really does.  I love to melt a little dark chocolate and drizzle or spread it all over a slice.  Also wonderful with fruit and ricotta as a topping.  Jam.  More almond butter.  Be radical … try it without anything.  Yum.

Oh who am I kidding?  ANYTHING.  It goes with literally ANYTHING.

Trust me.  Make it.  Bake it.  Eat and enjoy it.

I’ve made it a few times now with variations and it never disappoints.   You don’t need to make your own almond butter, I just do because I prefer it (cheaper, easy, I know what’s in it …).  You can use whole eggs in this recipe, but I like to give the loaf extra lightness and more protein per serve so I’ve gone with the egg whites only.  A few variations are included with the recipe.

More almondy stuff coming soon … what to do with that leftover almond meal from making almond milk?  Oh wow … 🙂

Macros in their usual spot, below the recipe.  This is a low carb bread, with plenty of protein and healthy fats.

It is also gluten and dairy free, suitable for anyone following a low FODMAP diet.  Some of you will see it as either paleo or vegan, depending on your dietary leanings.  It is all these things and so much more 🙂

As a guide, if you were to slice the loaf into 20 equal slices, a serving of 2 slices would provide: 243.4kCals, 10.2g protein, 20.5g fat (1.4 saturated), 3.2g carbohydrates (2g sugars), and 4.7g of dietary fibre.

Energy to move, power to lift.

Makes 1 loaf  (21cm x 10cm loaf tin)

Ingredients
375 grams raw almonds* or 100% raw almond butter
250 grams liquid egg whites (or whole eggs)
15 grams (2 tablespoons) psyllium husks
1 teaspoon baking soda (bi-carbonate of soda)
1/2 teaspoon sea salt
1 small lemon OR 1/2 large lemon

*You can substitute dry roasted almonds for a more toasty flavour.  I prefer to start with whole almonds and make my almond butter first but it won’t affect the texture of the bread if you use ready-made nut butter.

Instructions
Preheat the oven to 180℃.

Grease a loaf tin lightly with olive oil spray or line the tin with silicone paper, if not using a silicon mold.

If using whole almonds, place the nuts into the bowl of a food processor and process until it forms a smooth paste.  This will take time, and you will need to scrape down the sides of the bowl now and then.  Depending on the sturdiness of your processor, you might need to let it rest now and then to make sure it does not overheat.

Add the egg whites, psyllium, baking soda, and salt to the almond butter.  Finely grate the zest of the lemon and add this as well.  Finally, add the juice of the lemon.  Process until smooth.
If using prepared almond butter, you can simply add all the ingredients to a large mixing bowl and mix with an electric mixer until the batter is smooth.

Pour the batter into the prepared loaf tin.  Even the top, if you’d like a square loaf.

Bake for about 40 – 45 minutes until golden and risen, and a skewer inserted in the centre comes out clean.  Remove and cool on a wire rack before turning out.

This loaf keeps, wrapped in foil or a freezer bag, in the fridge for up to a week.  You can also freeze it.  If freezing, it’s easier to slice the loaf before freezing.

Variations
This bread would also be great made with walnut, cashew or sunflower seed butters.  Peanut butter would also work but will have a very strong flavour.  Might be good with chocolate or fruit preserves, or banana.  There is no downside to this bread.   You could also add some flaxseed meal to the mix or chopped nuts for added texture and crunch.

I have also made this bread with lime instead of lemon zest and juice and it was wonderful.

Delicious topped with tuna, avocado, mustard and wild rocket 🙂

Macronutrient Information
I have based the macronutrient information on the recipe, as stated above.  If you make any substitutions for the ingredients, note that the macros will change.

To determine the macros per serve, simply divide the macros provided here by the number of slices you cut from the loaf.  Macros will vary depending on how many slices and how evenly you cut them.

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Filed under All Recipe Posts, Nuts, Protein, Protein Bread, Savouries, Special Diet