Mediterranean gluten-free protein bread with Tomato and Zucchini
Prep time: 15 mins
Cook time: 90 mins
Total time: 1 hour 45 mins
Ingredients
  • 100 g Aquafaba
  • 400 ml lukewarm water
  • 25 g psyllium husk
  • 100 g buckwheat flour * (or almond flour for the total low-carb version)
  • 50 g soy flakes
  • 60 g tigernuts
  • 2 tbs pumpkin seeds
  • 2 handful foodspring Crunchy Veggies
  • 2 tsp Weinstein baking powder
  • Salt
  • *(or almond flour for the total low-carb version)
Instructions
  1. Preheat oven to 170° C.
  2. Whip Aquafaba until stiff. Gently stir in psyllium husks, flour, soy flakes, tiger nuts and salt.
  3. Add veggie chips, baking powder and lukewarm water to form a dough.
  4. The mixture thickens pretty fast and should have the consistency of a thick pie dough.
  5. Transfer dough on a bread tray and bake for 1 hour.
  6. Remove from oven, turn over and bake from the other side 30 more minutes.
  7. Let cool before serving and enjoy with almond butter or your favorite spreads.
Recipe by Annelina Waller at https://annelinawaller.com/mediterranean-gluten-free-protein-bread-with-tomato-and-zucchini/