Vegan Bread (Big Loaf)
| 13 |
75 |
197 |
| Ingredients |
Minutes |
Calories |
|
| Prep |
Cook |
Servings |
| 15 min |
1 h |
12
|
Ingredients
|
227 gm
|
Lupin Flour
(a cup)
|
|
1 cup
|
Oat Fiber
|
|
1 cup
|
Almond flour/meal, Bob's Red Mill
|
|
2/3 cup
|
Psyllium seed husk
(and a tbsp more)
|
|
4 tbsp
|
Chia seeds
|
|
1 tsp
|
Salt
|
|
4 tsp
|
Baking powder
|
|
4 cup
|
Water
(warm or hot)
|
|
4 tsp
|
Apple cider vinegar
|
|
4 scoop
|
Whey protein powder, unflavoured
|
|
4 tbsp
|
Flaxseed meal (ground)
|
|
2 tbsp
|
superfood blend
(do double this is you don't have the collagen)
|
|
2 scoop
|
Collagen peptides
|
Instructions
- Preheat oven to 350 degrees
- Line a 8x5 loaf pan with parchment paper and set aside
- In a large mixing bowl mix all your dry ingredients
- then add your apple cider vinegar and water, it will be very sticky at first but it will dry as you go along.
- once thick and drier, kneed into a dough and form into a loaf let it sit for 10 minutes so it can set.
- for faster baking time you can form into small buns and cook for 35 minutes or 60 minutes for a loaf
- wet the top of your bread and sprinkle sesame seeds
- cook and then let it cook before serving
Notes:
use this bread for sandwiches, french toast and more. Reset approved! Vegan & low carb
! Nutritional information for this recipe was not calculated. Please edit the recipe and make sure that no ingredients are highlighted in red.
Meal Type(s)
