Hello! Well, isn’t this lovely? The weekend before Christmas and it’s all about decorating the tree, wrapping presents and baking. There’s even one of those marathon “best of” TV shows on. This one’s about musicals. So, I’m baking and bellowing. (My husband is out and the dog is feigning deafness).
At this time of year, people tend to bang on about the fact that it’s so difficult to eat healthily. Poor old Christmas. It’s not Christmas dinner which is the problem. It’s everything else around it! Christmas dinner, at its basic level, is great. Plenty of veg (probably more than most people usually eat), and turkey. What’s not to love? However, when we add in bread sauce (WTF?), sausage rolls and all the desserts and cakes, we can see where the potential problem lies.
So I was wondering if a lower-carb, lower-fat, higher-protein alternative could be made for any of those little extras, particularly the ones we don’t really like in the first place. I thought I’d start from the beginning, with Christmas Day breakfast or canapes (if you get up too late for breakfast), by inventing a replacement for bread, blini or crackers.
Today, I baked up some high-protein “bread” made with my GOOD Hemp (plain) hemp protein powder. It was so quick and easy. I think I only missed out on “Cats” and “Fiddler on the Roof” in the TV musical countdown.
Gather your ingredients:
– one egg
– 200g egg whites
– 4g coconut flour (sounds like hardly any but a little goes a very long way with this stuff. Buy it from your local health food shop or Holland and Barrett)
– 20g quinoa flakes (I got them from our local health food shop, I suspect you can get them in the “weirdy’ section of the supermarket, too. You could probably leave them out, maybe add a little more coconut flour, or substitute for oats/oat flour)
– 30g GOOD Hemp natural hemp protein powder
– baking soda
– Put everything in a blender. Blend it.
– Pour it into mini loaf pan (I have a silicone one, it’s great). Top tip: half fill, then go round again and top them all up, because the heavier ingredients will sink to the bottom of your blender whilst you’re pouring.
– Bake at about gas 6 for about 20 mins or until a knife comes out of the middle of a loaf clean
– Allow to cool on a rack
– Pop out of the silicone mould, slice, top with whatever you like: a sliver of organic butter, cream cheese, smoked salmon, scrambled egg or sliced hardboiled egg, tahini…. ?
I’m going to suggest to the husband that we have these as our Christmas breakfast with our eggs and salmon. They have a savoury, nutty taste and a light, spongey texture. You could, of course, bake the mixture in one large loaf tin and then slice the loaf up. I got 8 mini loaves out of this mixture.
Using hemp protein powder doesn’t just give these a lovely savoury taste. It packs the loaves full of omega 3 and all essential 10 amino acids, and (particularly alongside the coconut flour) lots of fibre, too. Oh, and they’re not too green! More of a brown colour, like brown bread. (Sorry for the rubbishy iPhone photos.)
For more protein powder-based bread recipes (including more using hemp), check out Anna’s blog Protein Pow(d)er – her recipes were my inspiration today.
Now, can anyone suggest a lower-carb alternative for devils on horseback? No? Me neither! 😉
Nicola Joyce – the Fit Writer – is a freelance copywriter and journalist who writes for the sport and fitness industry. Her main website is here.