herb bread

Ingredients for 1 servings:

• 6 m.-sized eggs
• 100 g low-fat curd cheese
• 150 g flaxseed
• 65 g protein powder, neutral
• 13 g protein powder (vegetable curry soup)
• 1 packet of baking powder
• 1 tbsp herbs de Provence
• 1 tsp baking soda
• ½ tsp salt
• 1 tbsp pumpkin seed oil
• 10 half walnuts

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 1 hour 5 minutes; Total time approx. 1 hour 30 minutes

high in protein, insulin-based food combining, low in carbohydrates, low in carbs, protein bread, without flour

Preheat oven to 150 degrees Celsius (convection oven). Mix the quark with the baking soda and let stand for a few minutes. In the meantime, finely grind the flaxseed. Mix with the two types of egg white powder, the baking powder, and the herbs. Separate the eggs. Beat the egg whites with salt until stiff peaks form and refrigerate. Beat the egg yolks. Stir in the quark. Then stir in the flaxseed mixture. Finally, fold in the beaten egg whites. Pour everything into a loaf pan lined with baking paper. Brush with pumpkin seed oil. Stir the walnuts into the batter. Bake on the middle oven rack for about 65 minutes. Then remove from the oven, immediately turn out onto a wire rack, and let cool. Note from Chefkoch.de: Because flaxseed contains a relatively high cadmium content, the German Federal Center for Nutrition recommends consuming no more than 20 g of flaxseed per day. Your daily bread consumption should be adjusted accordingly.