It is packed with protein, calcium and dietary fiber, is filling, supports healthy digestion and contains no gluten. Most importantly, it is very easy to make and tastes great. After weeks of trying to create a balanced loaf packed with nutritional benefits, I finally got it right.
The recipe below is based on my popular tahini bread recipe, but this time I added flaxseed and oats for extra fiber and satiety, as well as chickpea flour, which is rich in plant-based protein. Any other flour can work here, from red lentil flour to tapioca flour, but chickpea flour was chosen specifically for its protein content.
If you have sunflower seeds, sesame seeds or nuts at home, you can add them to the bread. They will make each slice even richer.
Please note:
- You can buy ground flaxseed or grind whole flaxseeds at home in a food processor or with a hand blender.
- You can add another egg if you want even more protein.
- Each slice contains nearly 6 grams of protein.
Power bread
Makes 18 slices (1 loaf pan)
Ingredients:
- 6 tablespoons whole raw tahini
- 5 large eggs
- 1 teaspoon baking powder
- 3 tablespoons ground flaxseed
- 1/2 cup chickpea flour
- 2 heaping tablespoons oats
- 1/3 cup pumpkin seeds
- 3 tablespoons chia seeds
- 1/2 teaspoon salt
For the topping: Everything bagel seasoning
Preparation:
- Place the tahini and eggs in a large bowl and whisk well.
- Add the remaining ingredients and mix thoroughly.
- Transfer the mixture to a loaf pan lined with parchment paper on the bottom. Bake in a preheated 340°F (170°C) oven for 30-40 minutes, or until the bread is deeply golden and firm.