Protein Bread

This is a super quick and easy recipe for a protein bread (naturally gluten-fee) that my Mum shared with me. You only need a slice or two to be filled up for hours.


8 eggs

1 tsp baking powder

5 tblsp oil

300 g sour cream/creme fraiche

200 g chopped walnuts

100 g chopped almonds

200 g linseeds

100 g sunflower seeds

100 g pumpkin seeds

100 g sesame seeds

approx. 400g gluten-free rolled oats or soyflakes


1. Preheat oven to 180 degrees celcius. Mix the eggs, oil, baking powder and sour cream in an electric mixer: .

2. Add the nuts, seeds and rolled oats until the consistency is like thick porridge. Please note that the meausrements for the nuts/seed/oats are approximate and you can use whatever types you have around the house. The oats are approximate as it depends on the size of eggs you use. If the mixture is more wet, you need more oats whereas if the mixture is dry, you need less oats.

3. Distribute the mixrtumixture into 2 greased loaf tins (to make 2 small loaves). Please note that the mixture will not rise so sometimes I build the mixture up taller than the tin to make one big loaf.

4. Bake in the oven bottom rack for approx. 65 minutes.

5. The bread can be stored in fridge or may be frozen.