Mediterranean gluten-free protein bread with Tomato and Zucchini |
Prep time: 15 mins
Cook time: 90 mins
Total time: 1 hour 45 mins
- 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)
- Preheat oven to 170° C.
- Whip Aquafaba until stiff. Gently stir in psyllium husks, flour, soy flakes, tiger nuts and salt.
- Add veggie chips, baking powder and lukewarm water to form a dough.
- The mixture thickens pretty fast and should have the consistency of a thick pie dough.
- Transfer dough on a bread tray and bake for 1 hour.
- Remove from oven, turn over and bake from the other side 30 more minutes.
- 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/
3.5.3208