High Protein Bread

 

I use this product daily.  If you want a delicious high protein bread try this. This is a super low carb, high protein, high fat loaf, it is gain-free, sugar-free and has dairy-free options. Delicious served toasted with eggs or avocado (or both) or just use as a sandwich base and fill with your favourite ingredients.

Prep time: 15mins
Cook time: 50mins
Yield: approx 20 slices

Ingredients:

• 3 scoops Coconut 180Superfood
• 1 cup ground linseed
• 1/2 cup pumpkin seeds
• 1/4 cup sunflower seeds
• 2 Tbs chia seeds
• 2 Tbs sesame seeds
• 1/4 tsp salt
• 2 tsp baking powder
• 60g melted butter or coconut oil
• 4 eggs
• 1/2 cup natural yoghurt or coconut cream
• 1 Tbs apple cider vinegar

Instructions:

1. Preheat oven to 180c and line a loaf tin with baking paper.
2. Place pumpkin seeds and sunflower seeds in a food processor and process until ground but still with some chunky bits.
3. In a large bowl mix together 180, ground linseed, chia seeds, sesame seeds, salt, baking powder, pumpkin seeds and sunflower seeds.
4. In a separate bowl whisk together wet ingredients until well combined.
5. Pour wet ingredients into dry and mix gently to combine – will make a thick batter (not a bread dough), if it seems too dry add some extra yoghurt or coconut cream.
6. Transfer to loaf tin and bake for approx 50mins until firm.

Nutritional Information:
Amount per slice – approx 20 slices 

Calories	154.8	Total Carbohydrates	4.9g
Total Fat	12.4g	Dietary Fibre	3.2g
Saturated Fat	4.0g	Sugars	0.5g
Polyunsaturated Fat	3.4g	Protein	7.5g
Monounsaturated Fat	2.9g	Sodium	53mg

Net Carbs per slice = 1.7g (Total carbs – indigestible fibre which has no impact on blood sugar).

Enjoy !!

We'd love to hear how yours turns out please post up your comments :)

POWER Paleo Protein balls

 1/2 cup of nut butter (cashew, almond)

 2 tablespoon of raw honey - we use Manuka from New Zealand

 2 tablespoon of cocoa nibs get dark or grate up some dark chocolate

 2 tablespoon of shredded coconut 

 3/4 cup of protein powder we use a Undenatured Powder with 24 Grams Protein ( Free of Gluten and Soy )

 1 teaspoon organic, alcohol free vanilla optional , or use ground Organic Cinnamon to suit your taste buds 

 2 tablespoon crushed nuts (raw almonds) some places have slithered almonds or get yours and hit with rolling pin etc

Method is mix all in a bowl and then once well mixed the texture should be a little sticky but not to wet , roll into small balls as shown then coat with shredded coconut .

Delicious Protein Pancake Recipes

Delicious Protein Pancake Recipes

Pancakes, hotcakes, flapjacks…whatever you call them, these tasty thin, flat cakes of cooked batter may be delicious for breakfast, but can ruin all your hard work in the gym. White flour, sugar, and a lack of protein make most pancake recipes less than ideal for your post-workout meal. But you don't have to designate them to your “cheat meal” because we've tweaked the ingredients to make them a healthy recipe for recovery.

It has been well documented that the meal immediately following your workout is key for repair and recovery. The winning combination of high-quality protein and “smart carbs” (fruits, vegetables, unrefined grains—all high in fiber) will help your body replenish your spent glycogen stores and repair damaged muscle tissue. Studies have shown that a small amount of protein (10 to 15 grams) consumed with carbohydrate right after training promotes muscle gain and prevents excessive protein breakdown.

Traditional pancake recipes are high in carbohydrates and low in protein. The key to boosting more protein in pancakes is adding two key ingredients—whey or plant protein powder and cottage cheese. To improve the carb quality of this recipe, swap out the refined, white flour for high-fiber old-fashioned oats. You can also add ground flax seeds or chia seeds to the recipe to further boost the protein and fiber, as well as add in some healthy fats.

We’ve taken our favorite Protein Pancake basic recipe  to give you a gluten-free, high-protein pancake batter that you can “rock” three ways: Chocolate Chip Protein Pancakes, Banana Walnut Cinnamon Protein Pancakes and Blueberry Lemon Protein Pancakes.

Protein Pancakes

Makes 8 pancakes ~ Serving size 2 pancakes

    3 eggs (2 egg whites + 1 egg)
    ¼ cup unsweetened rice milk or unsweetened vanilla almond milk
    ¾ cup old-fashioned rolled oats (dry uncooked)
    1 tsp. baking powder
    1/3 cup low-fat cottage cheese
    1 tsp. honey (preferably raw)
    1 scoop vanilla protein powder (whey or plant) we use our favorite Isalean Pro 
    1 Tbsp. unrefined coconut oil

Directions:
1. Place all ingredients in a blender (except coconut oil) and blend until smooth.
2. Heat a nonstick pan or griddle over medium-high heat. Add 1 Tbsp. unrefined coconut oil to pan. When it melts and is hot, ladle 2 Tbsp. of batter onto the griddle. Let cook 2 to 3 minutes, or until light golden color develops on bottom; flip and cook another 2 to 3 minutes. Repeat with the remaining batter

 Chocolate Chip Pancakes

Add 5 dark chocolate chips on top of each pancake. Let cook 2 to 3 minutes, or until light golden color develops on bottom; flip and cook another 2 to 3 minutes. Repeat with remaining batter.

Banana Walnut Cinnamon Pancakes

 Add 4 slices of bananas, 1 tsp. walnut pieces and a sprinkle of cinnamon on top of each pancake. Let cook 2 to 3 minutes, or until light golden color develops on bottom; flip and cook another 2 to 3 minutes. Repeat with remaining batter.


Blueberry Lemon Pancakes