Gluten-Free Protein Bread

Gluten-free protein bread built on zucchini flesh and sprouted legume flour.

A zero-waste, gluten-free protein bread built on zucchini flesh and sprouted legume flour — savoury, spiced and satisfying.

Makes about 10 slices

Nutrition (per slice, estimated)

  • Calories: ~120 kcal
  • Protein: 6 g
  • Fat: 6 g
  • Carbohydrates: 11 g
  • Fibre: 3 g

Estimated values.

Ingredients

  • Flesh of 6–7 small zucchini (girit kabağı)
  • 2 eggs
  • 2–3 tablespoons olive oil
  • 1 carrot, grated
  • 1 cup sprouted legume flour (lentil and chickpea)
  • 2–3 tablespoons nutritional yeast
  • 2–3 tablespoons pumpkin seeds
  • 1 packet (10 g) baking powder
  • Salt, cumin, red pepper, black pepper and any spices you love

Method

  1. Blend the zucchini flesh, eggs and olive oil.
  2. Stir in the remaining ingredients — the batter is slightly softer than a normal cake batter.
  3. Bake in a preheated oven at 160 °C for close to an hour (ovens vary).

Originally shared on our Instagram.