Lupin Protein Bread

[Ronelle_King]

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, finely chopped fresh herbs, some chilli, spices, 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.

Nutritional value:
Plain version


With hemp seeds

[mad_mervyn]

Lupin flour.

Hm.

Never heard of it.

Interesting!