Protein Bread with Coconut Flour
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 40 mins |
| Total Time | 50 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 4 egg (s)
- 50 g coconut flour
- 250 g oat bran
- 500 g low-fat quark
- 2 tablespoon. Flaxseed, gold
- 1 packet baking powder
- 1 teaspoon, leveled salt
- 1 pinch cumin powder
- Oil for the baking pan
- hazelnuts
- sunflower seeds
Print Recipe
Pin Recipe Instructions
- Mix the baking powder with the dry ingredients first and then mix all the ingredients together. Pour the somewhat tough dough into a greased loaf pan and bake in a preheated oven at 180 degrees for about 40 - 50 minutes. The bread should have a nice, brown crust.
- Tips: Chia seeds can be used instead of flax seeds. The coconut flour can also be replaced with lupine flour.
- You can refine it by adding nuts or sunflower seeds, we like to use hazelnuts.
- The bread does not taste much like eggs, has a firm bread-like consistency and a slightly sweet taste, which we like very much. It is suitable for both savory and sweet toppings.
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