Recipes

High Protein Hemp Bread

April 18, 2022  Andrea Wyckoff Avatar
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

  1. Grind chia seeds into a “flour” in a coffee grinder or spice grinder.
  2. Mix the remaining ingredients together in the order they are listed.
  3. Grease a small square 4” x 4” dish or a mug.
  4. Microwave for 90 seconds (up to 2 minutes if needed).
  5. Let the High Protein Hemp Bread cool for a minute or 2 before flipping over the dish to release.
  6. Slice into two halves and use as sandwich bread.

Servings

1

Prep

5 min

Cook

2 min

Favorite

4 Comments

  • 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 🙂

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