Marco's
Hemp Protein
Bread Recipe
This healthy paleo bread recipe is made with
hemp protein powder, which is low in carbs and
high in protein and fibre, making it very satiating.
It’s convenient, tasty and easy to make...
B
eing sensitive to carbs I really miss eating bread sometimes,
especially if I’m in a low mood.
Bread's convenient because of it’s on-the-go ease for lunches and
it’s a great carrier for spreads, dips, and meats for a quick meal. I often
miss bread when I have a bowl of soup or stew, or when I want to dip
something in my soft-boiled eggs.
While there are many recipes for paleo friendly bread, a lot of them
use grain-free starches that are still quite high in carbohydrates. I am
certainly not against carbs, but if you’re trying to reduce the amount
you consume, you might want to choose a low-carb bread.
I wanted to make bread that is low in carbohydrates and high in protein,
fibre and nutrients so that consuming it had benefits far beyond its
convenience and comfort.
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I researched the best low-carb flours and meals to use and came up
with three that would go in my recipe:
Instructions
• Hemp Protein Powder (buy online)
1. Prepare a 20cm by 7cm loaf tin (it can be
• Almond meal (purchase Bin Inn)
larger or smaller but will give you a taller or
• Linseed meal (purchase supermarket shorter
or Bin Inn)
bread). Cover the bottom with a piece
of parchment paper and grease the bottom
and sides
with
little oil
ghee. Preheat the
This recipe makes a medium loaf that yields
about
10 a slices.
It’s or dense
oven
to 170
C / 340 but
F. has a good
and dark (due to the colour of the hemp
protein
powder)
2. Combine the dry ingredients in a large mixing
bounce and fluffiness to it.
bowl and
mix If
through.
Whisk
Flaxseed meal can be used instead of linseed
meal.
you can’t
find together the wet
ingredients
in
another
bowl.
hemp protein powder you can use seed flour.
3. Pour the egg mixture into the dry ingredients
and mix through with a fork until really well
combined.
4. Transfer the mixture into the bread loaf tin and
spread evenly on the top.
5. Bung it in the oven, middle shelf, for about 40
minutes.
6. Once ready, turn the oven off and remove the
loaf. Rest it under a towel for 10-15 minutes,
and then remove carefully from the tin.
7. Slice half if you like to store in the freezer
and keep the rest wrapped in a towel or in a
container. I like to store it in the fridge so it
lasts longer...
Ingredients
Dry ingredients
• 1/2 cup hemp protein powder (about 75–80 g)
• 1/2 cup linseed meal (about 75–80 g)
• 1 cup almond meal (about 100 g)
• 1 teaspoon baking soda (bi-carb soda)
• 1/2 teaspoon salt
• 1 teaspoon onion powder (optional)
Wet ingredients
• 4 eggs (large)
• 3 teaspoons apple cider vinegar (you need
this to activate the bi-carb soda, otherwise use
lemon juice)
• 2 tablespoons olive oil.
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