Tag: loaf pan

Dairy-Free Keto Bread with Herbes de Provence

A soft, tender, absolutely delicious keto bread with a killer crumb. Smear with butter or chocolate spread, and you will think you are eating the real thing!

150 g Hazelnut meal
60 g Macadamia, ground
40 g Vanilla whey protein, sugar-free
1 tbsp Psyllium husk powder
2 tsp Baking powder
1 tsp Herbes de Provence
1/2 tsp Himalayan salt
6 Organic eggs

Line a 20cm loaf pan with parchment paper. Add all the ingredients in a medium bowl. Stir with a spoon until smooth and well combined. Pour the batter into the prepared loaf pan and set aside to rest for 20 minutes.
Preheat the oven to 180C/350F. Bake the loaf for 35 minutes or until a toothpick inserted in the center of the loaf comes out clean.
Remove from the oven and cool slightly. Turn out onto a wire rack to cool completely before slicing.

Eat,Drink And Be Merry!

Einkorn Vanilla Protein Pumpkin Bread With Port Soaked Raisins

A delicious, nutritionally packed quick einkorn bread filled with my Autumn favourites – pumpkin and warm spices. It makes a perfect low sugar snack or breakfast with plenty of protein. You can swap the protein flavour and feel free to use other types of whole grain flour instead of einkorn.

50 g Vanilla whey protein powder
50 g Almond meal
150 g Einkorn berries, milled into flour
2 tsp Baking powder
1/2 tsp Baking soda
1 tbsp Pumpkin pie spice mix

300 g Pumpkin puree
50 g Lemon curd
1 Large egg
2 tbsp Coconut syrup
50 g Ghee, melted
180 g Raisins, soaked in port wine and drained
1 tbsp Coconut flakes for topping

Line a standard-size loaf pan with baking paper. Preheat the oven to 190C/375F.
In a large mixing bowl, whisk together the protein powder, almond meal, milled einkorn, baking powder, baking soda and spice mix.
Beat pumpkin puree, lemon curd, egg, coconut syrup, and melted ghee in another bowl until smooth and well combined.
Sift in the flour mixture and fold to combine. Fold in drained raisins. Scrape the batter into the prepared loaf pan. Smooth the surface and sprinkle the coconut flakes over.
Bake in the hot oven for 30 minutes. Reduce the oven temperature to 170C/340F and bake 15 more minutes until nicely golden brown and a wooden toothpick, inserted in the middle comes out clean. Remove and cool in the pan for 5 minutes before turning out onto a wire rack to cool completely.

Eat,Drink And Be Merry!

Einkorn Vanilla Protein Pumpkin Bread With Port Soaked Raisins

50 g Vanilla whey protein powder
50 g Almond meal
150 g Einkorn berries, milled into flour
2 tsp Baking powder
1/2 tsp Baking soda
1 tbsp Pumpkin pie spice mix

300 g Pumpkin puree
50 g Lemon curd
1 Large egg
2 tbsp Coconut syrup
50 g Ghee, melted
180 g Raisins, soaked in port wine and drained
1 tbsp Coconut flakes for topping

Line a standard-size loaf pan with baking paper. Preheat the oven to 190C/375F.
In a large mixing bowl, whisk together the protein powder, almond meal, milled einkorn, baking powder, baking soda and spice mix.
Beat pumpkin puree, lemon curd, egg, coconut syrup, and melted ghee in another bowl until smooth and well combined.
Sift in the flour mixture and fold to combine. Fold in drained raisins. Scrape the batter into the prepared loaf pan. Smooth the surface and sprinkle the coconut flakes over.
Bake in the hot oven for 30 minutes. Reduce the oven temperature to 170C/340F and bake 15 more minutes until nicely golden brown and a wooden toothpick, inserted in the middle comes out clean. Remove and cool in the pan for 5 minutes before turning out onto a wire rack to cool completely.

Eat,Drink And Be Merry!