Pumpkin Protein Loaf

Name: Pumpkin Protein Loaf
Yield: 390g
Cuisine: British
Ingredients: 70 g Vital wheat gluten; 25 g Pumpkin seed flour (or other low carb flour); 150 g Egg whites; 80 g Greek yogurt; 5 g Oat fibre; 10 g Whole psyllium husk; 100 ml Water or as needed; 6 g Baking powder; 1/2 tsp Salt; 1/2 tsp Garlic powder; 1/2 tsp cumin; 1/2 tsp Smoked paprika; 1/2 tsp cinnamon; 1/2 tsp dried herbs (eg oregano)

Maya’s Wine Bar & Kitchen @latte_and_wine

I have cooked so many pumpkins, I had a lot of leftover seeds with the stringy pulp that hold the seeds. I dehydrated them in the microwave, and then ground into a flour. This gave me a bag of nutty fragrant pumpkin flour, which lives in my freezer and is perfect for flavorful autumnal spiced baking. For my first experiment, I went with a savoury version of my vital wheat gluten loaf recipe.

Maya’s Wine Bar & Kitchen @latte_and_wine

Saved

Ingredients

390g

70 gVital wheat gluten
25 gPumpkin seed flour (or other low carb flour)
150 gEgg whites
80 gGreek yogurt
5 gOat fibre
10 gWhole psyllium husk
100 mlWater or as needed
6 gBaking powder
1/2 tspSalt
1/2 tspGarlic powder
1/2 tspcumin
1/2 tspSmoked paprika
1/2 tspcinnamon
1/2 tspdried herbs (eg oregano)

Saved

Steps

1

Preheat oven to 180C and line a small loaf pan.
2

Whisk all dry ingredients together, ensuring psyllium is evenly distributed.
3

Whisk egg whites, yogurt, and 160 g water until smooth.
4

Stir wet into dry until combined. Rest batter 15 min for psyllium to hydrate.
5

Adjust with more water if too stiff. The batter should be on the thick and elastic side. Spoon into pan, smooth top.
6

Bake for 35 mins or until nicely golden, and the toothpick comes out clean from the center
7

Cool in pan 15 min, then on rack until fully cool before slicing.