50 minutes
A nutritious and satisfying savory loaf made with sunflower seed butter and egg white protein powder.
Sunflower Seed Butter, unsweetened
cups
Eggs, room temperature
each
tablespoons
Coconut Oil, softened
tablespoons
tablespoons
Unflavored Egg White Protein Powder
cups
Granulated Erythritol Sweetener
tablespoons
teaspoons
teaspoons
1. Preheat Oven
Preheat your oven to 350°F. Grease a 9 by 5-inch loaf pan generously to ensure the loaf doesn’t stick.
2. Mix Wet Ingredients
In a large bowl, combine the sunflower seed butter, eggs, water, coconut oil, and apple cider vinegar. Mix until well blended.
3. Add Dry Ingredients
Add the egg white protein powder, granulated erythritol sweetener, baking powder, and salt to the bowl. Mix with a rubber spatula until the batter is thoroughly combined.
4. Pour Batter and Bake
Pour the batter into the greased loaf pan. Place the pan in the preheated oven and bake for about 25 minutes, until the edges are golden brown and the top is firm to the touch.
5. Cool the Loaf
Remove the loaf from the oven and let it cool in the pan for about 10 minutes. Then, flip the loaf out onto a wire rack to cool completely.
Sprinkle the top with a mixture of sesame and poppy seeds before baking for an added crunch and visual appeal.
Stir in some grated sharp cheddar and a pinch of smoked paprika for a smoky, cheesy loaf.
Include crumbled feta cheese and chopped Kalamata olives for a Mediterranean twist.
Incorporate finely minced fresh rosemary and garlic into the dough for an aromatic and earthy flavor. . *Thyme & Lemon Zest*
Brush the top with a balsamic reduction before baking for a tangy glaze.
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