Delicious low-carb, gluten-free protein bread with parsnip and pumpkin seeds. Easy to make and can be easily frozen.
4.2 oz. (120g) golden flaxseeds
4.2 oz. (120g) ground blanched almonds or almond flour
1.4 oz. (40g) ground psyllium husks
2.1 oz. (60g) hulled hemp seeds
1 tbsp. + 2 tsp. baking powder
8 oz. (230g) parsnips, grated
5 large eggs
8.8 oz. (250g) low-fat curd (Magerquark)
2 tbsp. apple cider vinegar
1/2 tsp. salt
1.7 oz. (50g) pumpkin seeds
1. Preheat the oven to 350°F (180°C). Lightly grease a loaf tin (approx. 4×10 inches) and line with baking parchment. Set aside.
2. Add the flaxseeds to a mixer and mix/grind until you have a fine meal – do not go too far here or you will get a paste ;) Add to a bowl and mix with ground almonds, psyllium husks, hemp seeds, and baking powder. Peel the parsnip and grate finely, but not too fine so you end up with mushy parsnip. Set aside.
3. Add the eggs, low-fat curd, apple cider vinegar, and salt to a large bowl and mix until well combined. Add the dry ingredients and pumpkin seeds to the bowl and mix until well combined. Let rest for about 5 minutes, then transfer to the loaf tin and bring into shape – since the dough is not rising a lot, I give the dough a slightly domed shape and cut in stripes on top so it looks nicer. Bake for 85-90 minutes or until a wooden skewer inserted in center comes out clean. When the bread is done, turn off the oven, open the oven door a bit and leave the bread inside for another 10 minutes, then take it out and remove from the tin. Let cool down completely on a wire rack.
Enjoy baking! Adapted from a Slowly Veggie recipe
Keywords: bread, low-carb, gluten-free, parsnip, pumpkin seeds