Low Carb Breakfast Bran Loaf Recipe Video
Another 9-minute recipe from Sarah's Low Carb Vegetarian Kitchen!
Ingredients
| Unprocessed wheat bran | 3 1⁄2 Cup (56 tbs) | |
| Splenda | 40 Tablets | |
| Instant coffee | 6 Teaspoon | |
| Water | 3 Cup (48 tbs), boil | |
| Chocolate protein powder | 3⁄4 Cup (12 tbs) | |
| Pea protein isolate/Soy protein isolate | 1⁄2 Cup (8 tbs) | |
| Wheat protein isolate | 1⁄3 Cup (5.33 tbs) | |
| Powdered egg white | 1⁄4 Cup (4 tbs) | |
| Stevia | 1⁄2 Teaspoon | |
| Baking soda | 1 Teaspoon | |
| Vanilla essence | 1 Teaspoon | |
| Eggs | 2 |
Directions
GETTING READY
1. Grease a baking tray or line with parchment paper.
2. Set oven to 350 degrees Fahrenheit.
MAKING
3. For the wet ingredients: In a bowl, add the wheat bran, Splenda, coffee and the bowling water and mix well. Let this cool after mixing.
4. For the dry ingredients: In a bowl, add the chocolate protein powder, Pea protein isolate, Wheat protein isolate, powdered egg white, stevia, baking soda and mix with a whisk.
5. In the 1st bowl, add the vanilla essence and the eggs and mix.
6. Next, mix the dry ingredients into the wet ingredients bowl, a little at a time.
7. Pop into the oven for about 30 minutes.
SERVING
8. Cut the loaf into pieces and serve with an omelette or any other side dish.
1. Grease a baking tray or line with parchment paper.
2. Set oven to 350 degrees Fahrenheit.
MAKING
3. For the wet ingredients: In a bowl, add the wheat bran, Splenda, coffee and the bowling water and mix well. Let this cool after mixing.
4. For the dry ingredients: In a bowl, add the chocolate protein powder, Pea protein isolate, Wheat protein isolate, powdered egg white, stevia, baking soda and mix with a whisk.
5. In the 1st bowl, add the vanilla essence and the eggs and mix.
6. Next, mix the dry ingredients into the wet ingredients bowl, a little at a time.
7. Pop into the oven for about 30 minutes.
SERVING
8. Cut the loaf into pieces and serve with an omelette or any other side dish.
Chef
