Many bariatric patients say that they cannot eat bread in the usual sense and hanker after something or an alternative that they can. Well here might well be the answer – a high protein, gluten-free loaf that can be eaten sweet or savoury. It’s lovely with jam (why not try our raspberry chia jam recipe see here) but also fabulous as a side to soup. It is also ideal for those who want a low-carb alternative. The stats relate to using butter rather than coconut oil and without the optional topping (although chopped hazelnuts were used for the topping in the picture shown).
VERSATILE PROTEIN LOAF
200 g/2 cups ground almonds or almond flour
40 g/1½ oz coconut flour
1½ tsp baking powder
1/3 tsp bicarbonate of soda
large pinch of salt
7 large eggs
40 g/1½ oz melted butter or coconut oil
1 heaped tbsp runny honey
1½ tbsp cider vinegar
golden linseed or chopped nuts to sprinkle (optional)
- Preheat the oven to 190 C/375 F/gas 5. Grease a large loaf tin (about 22 cm/8.5 inches long/1.2 litre/5 cup capacity).
- Mix the almonds with the coconut flour, baking powder, bicarbonate of soda and salt in a bowl.
- In a second bowl, beat the eggs with the butter or oil, honey and vinegar.
- Pour the egg mixture over the dry ingredients and whisk until smooth and combined.
- Transfer to the loaf tin, smooth the top and sprinkle with the linseed or chopped nuts if used. Bake in the oven for 35-40 minutes until golden and shrinking from the sides of the tin.
- Run a knife around the edges of the tin and turn out onto a wire rack to cool. Serve sliced.
MAKES: 1 LARGE LOAF (ABOUT 16 SLICES)
WLS PORTION: 1/2 SLICE
CALORIES PER SLICE: 152
PROTEIN: 7.2 g
CARBOHYDRATE: 2.7 g
FAT: 12.3 g
Image © copyright of Bariatric Cookery (UK) Ltd