Well guys, here we have my second homemade healthy bread recipe – and this time I’ve given it a little protein kick! As I have mentioned (MANY times), I love toast, especially when it has nut butter on it…! And I’ve taken a big interest this year in coming up with my own recipes for homemade breads and nut butters, so that I can share them with you and hopefully convince you just how easy it is to make them at home!
This recipe is a bit of a variation on my Sweet Potato Chia Oat Loaf posted a few weeks ago, so you’ll be chuffed to know it doesn’t require a huge amount of ingredient changes! I felt like giving the recipe a boost with added vegan protein powder – I was curious to see how the texture and taste would change. Happily, the result was an all-round success, so I’m sharing it with you! I have mentioned the particular vegan protein brand I use in the ingredients list below. As far as I can tell from my protein baking thus far, you can sub this with your own brand you use, provided it is either a rice or pea protein blend. I don’t think whey will substitute the same way from what I’ve read – but Google a conversion if you want to try it!
- 1 tsp ground cinnamon
- 1.5 tsp baking powder
- 1 tbsp apple cider vinegar (Not essential, but I’m experimenting with it in cooking currently!)
- 1 tbsp honey/maple/sweetener of choice (I used Sweet Freedom Choc Shot)
- 1 tbsp raw cacao powder (I use Nua Naturals)
- 1 tbsp whole chia seeds (I use Chia Bia Seeds)
- 2 tbsp coconut oil, melted
- 30g Brown Rice Protein Powder (I used That Protein Brown Rice & Raw Cacao Protein)
- 1 cup almond milk (I use Alpro)
- 1 large sweet potato (approximately 400g weight)
- 150g oats (I use Flahavans Progress Oatlets – you will blend this into oat flour)
- Cook your sweet potato by roasting in the oven for approximately 30 minutes at 200C fan oven. Alternatively, you can cook by steaming, but I never do that, so I’ll leave this decision to yourselves guys! Either way, before or after you cook it, peel off the skin and set aside to cool.
- Pre-heat the oven to 190C (fan oven).
- Measure out the oats, and ground into oat flour using a blender or food processor.
- Take a large bowl, and add the oat flour to it.
- Next, add each of your dry ingredients to the oat flour – protein powder, cinnamon, baking powder, cacao powder, and chia seeds.
- Take a smaller bowl, and add the sweet potato to it. Mash using a fork, OR blend in your food processor to give a puree texture.
- Now add each of the wet ingredients to the sweet potato – almond milk, coconut oil, apple cider vinegar. Mix until well combined.
- Now to make your dough! Add the wet ingredients to the bowl of dry ingredients, and get mixing! This does require a bit of an arm workout, so be ready!
- When you’ve got to a doughy texture, you’re ready to bake! Bear in mind its absolutely fine to add a little more almond milk if your dough is a bit dry when you mix everything together.
- Line a baking tin with grease-proof paper, and add your dough to it. Smooth it down using the back of a spoon so that the height of the loaf is even and the surface is smooth too.
- Bake in the oven for approximately 45 minutes. Check at 45 minutes and insert a toothpick into the bread – if it comes out almost completely clean, you’re good to go!
- Leave to cool for about 2-3 hours before cutting – this is ESSENTIAL. I left mine overnight actually, and it sliced up perfectly the next day! Don’t skip this step – however tempted you are!
Enjoy guys! I am so excited to continue to develop new healthy bread & nut butter recipes for you! I’m thinking Buckwheat/Spelt Bread next, and Pumpkin and/or Hazelnut Butter! Any requests or suggestions just let me know! Tag me if you try this recipe out – @theirishbalance on Instagram!
Ciara 🙂 x