High Protein Hemp Bread
I like to use this super quick and easy High Protein Hemp Bread for almond butter and jelly sandwiches. It also works well for turkey sandwiches or as a breakfast biscuit with sausage and egg. Whatever you decide to use this for, you’ll love how easy and quick this is to make! For a nutrient-rich and filling lunch, make this alongside my Creamsicle Smoothie.
High Protein Hemp Bread (Quick!)
chia seeds, ground | 1 tbsp | |
hemp seeds | 2 tbsp | |
egg | 1 | |
baking soda | ⅛ tsp | |
molasses, black strap, unsulphured | 1 tsp | |
coconut sugar | 1 tsp |
Directions
- Grind chia seeds into a “flour” in a coffee grinder or spice grinder.
- Mix the remaining ingredients together in the order they are listed.
- Grease a small square 4” x 4” dish or a mug.
- Microwave for 90 seconds (up to 2 minutes if needed).
- Let the High Protein Hemp Bread cool for a minute or 2 before flipping over the dish to release.
- Slice into two halves and use as sandwich bread.
I absolutely love this bread, thank you so much. I make it without the coconut sugar and find that the blackstrap molasses makes it more than sweet enough. I cut it into three thin slices and eat it with goatsmilk cheddar and crispy lettuce, and I find the combination fantastic with the molasses flavour.
I have a surplus of eggwhite in my freezer at the moment, leftover from many many hollandaise sauces and mayonnaise, so I’m busy using them up making this bread. Instead of a whole egg I use 50g egg white plus about half a teaspoon of olive oil. When my egg whites are finished I’ll go back to using a whole egg. This is the nicest bread I’ve found since going starch free eight years ago. Thank you!
Hi Jane! YAY! I feel so encouraged when I read that other people are enjoying these recipes as much as I am! Thank you for sharing about those great modifications! You are a starch-free pioneer (well, ahead of me a few years anyway!) and I love that you’re still seeing success with it! Wishing you all the best!
I forgot to mention that I’ve been adding cream of tartar, ‘just in case’ you’d left it out by mistake. I assume by baking soda you are referring to bicarbonate of soda which often requires cream of tartar to help it rise. Is cream of tartar not necessary in this recipe?
This is one of the late Andrea Wyckoff’s recipes and I published it exactly as she had created it – to honor and respect her work. You are absolutely free to add cream of tartar in this recipe but it is not recipe for the recipe to be successful. I regularly make this without cream of tartar and it turns out great but I’m also excited to try it with the addition you suggested 🙂