High Protein Flat Egg Bread [Bulkbites.com]

• Servings: 4
• Time: 30 minutes

This traditional flat egg bread recipe has been one of my favorites since childhood. I still love to bake it for breakfast, it suits my macros and contains little oil and sugar. This flat egg bread is versatile and can be served with a number of accompaniments like – mashed avocado, cottage cheese spread and fruit marmalade. I love to bake them weekly and store in an airtight container.

Nutrition

• calories: 310
• protein: 17
• carbs: 48
• fat: 6
• saturated fat: 1.84
• polyunsaturated fat: 1.34
• monounsaturated fat: 2.08
• cholesterol: 205
• sodium: 80
• potassium: 191
• dietary fiber: 4.34
• sugars: 25.14
• vitamin a: 88
• vitamin c: 3
• calcium: 59
• iron: 2
• magnesium: 0
• complex carbs: 18.52
• other fats: 0.74

Ingredients

• 5 medium Egg, whole, raw, fresh
• 2 scoop Vanilla Protein Powder
• 1 unit Wheat flour, whole-grain, soft wheat
• 1 cup sifted Sugars, powdered
• 1 tbsp Spices, cinnamon, ground
• 1 fl oz Lemon juice, raw

Instructions

• Beat the egg, sugar and lemon juice in a food processor until creamy.
• Meanwhile combine flour, protein powder, cinnamon powder and baking powder in a big bowl and mix thoroughly.
• Add flour mixture to the egg mixture and mix well.
• Preheat the oven to 350 degree Fahrenheit (180 degree Celsius). Place baking paper in a baking tray.
• Place a big spoonful of dough on the baking paper. Give proper space between each bread to expand.
• Bake for 20 -25 minutes, until golden brown from the top.
• Remove from the oven. When cooled, store in an airtight container.