Tomato & Olive Protein Bread

FacebookTwitterPinterestShare

Tomato & Olive Protein Bread

Finally, a savoury protein bread that is moist, tasty, soft…and actually tastes like bread and not cardboard.

sun-dried tomato and olive protein bread recipe
Rating
Category

You're going to love our protein bread recipe - it tastes ridiculously good, it's got great macros and you would have no idea that it's packed with protein. It is made with no wheat for the gluten-free folks and it didn't require hours of kneading and rising.

Just like our Low-Carb Pizza Recipe, this recipe uses pea protein too. Pea protein is a winner for savoury baking as it is the best protein powder that most closely resembles a flour when baked. Whey protein - the type you'll have in the cupboard for after a workout - isn't great for cooking as it makes a lot of recipes dry and cardboard-like, so grab yourself some pea protein before you start. We use this one: TPW Pea Protein.

Another thing to note is don’t expect protein breads to rise that much. The lack of yeast and gluten means that protein breads are relatively flat, just in case you thought you'd made a mistake when you take your protein loaf out of the oven.

Nutrition Facts

Servings 8


Amount Per Serving
Calories 147
% Daily Value *
Total Fat 5g8%
Total Carbohydrate 11g4%
Protein 9g18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Yields8 Servings
Prep Time10 minsCook Time35 minsTotal Time45 mins
 100 g porridge oats
 1 tsp baking powder
 1 tbsp mixed herbs
 30 g sundried tomatoes, finely chopped
 150 ml milk
 2 scoops unflavoured pea protein
 grind of black pepper
 30 g chopped black olives
 2 eggs
 2 tbsp olive oil
1

Preheat your oven to 180 degrees Celsius.

2

In a food processor, blitz the oats so they turn into oat flour and set aside.

3

Add the olives and sundried tomatoes to the food processor and blitz until they resemble a paste.

4

Add the oat flour, baking powder, pea protein, pepper, mixed herbs, eggs, milk and olive oil to the foot processor and combine until you have a thick paste, similar to a thick pancake mixture.

5

Grease a bread tin then pour the mixture into the tin (you can place some sliced olive or cheese on top of the mix if you like) and pop it in the oven for 30- 35 Minutes .

Sun-dried Tomato & Olive Protein Bread

Ingredients

 100 g porridge oats
 1 tsp baking powder
 1 tbsp mixed herbs
 30 g sundried tomatoes, finely chopped
 150 ml milk
 2 scoops unflavoured pea protein
 grind of black pepper
 30 g chopped black olives
 2 eggs
 2 tbsp olive oil

Directions

1

Preheat your oven to 180 degrees Celsius.

2

In a food processor, blitz the oats so they turn into oat flour and set aside.

3

Add the olives and sundried tomatoes to the food processor and blitz until they resemble a paste.

4

Add the oat flour, baking powder, pea protein, pepper, mixed herbs, eggs, milk and olive oil to the foot processor and combine until you have a thick paste, similar to a thick pancake mixture.

5

Grease a bread tin then pour the mixture into the tin (you can place some sliced olive or cheese on top of the mix if you like) and pop it in the oven for 30- 35 Minutes .

Tomato & Olive Protein Bread