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Low Carb Breakfast Bran Loaf

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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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Global
Course: 
Breakfast
Restriction: 
Vegetarian
Ingredient: 
Bran
Interest: 
Everyday, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
30 Minutes
Ready In: 
50 Minutes
Servings: 
3

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