SERVING
for 12 portions
NUTRITIONAL VALUE (per portion with honey)
84,7 kcal
4,3g protein
2,1g fat
11,4g carbohydrates
INGREDIENTS
200g whole grain oat flour (gluten-free)
1 level tablespoon baking powder
2 level teaspoons sea salt
1 level teaspoon xanthan gum
1 tablespoon extra virgin olive oil
250g egg whites
50ml warm water
20g good quality honey (or 30g erythritol)
1 teaspoon apple cider vinegar
PREPARATION
- Preheat the oven to 180˚C. Sift the flour into a mixing bowl, add salt, baking powder, gum and stir well. In a large mixing bowl, weigh the egg whites, add vinegar and sweetener and beat them lightly. Make a hole in the dry mixture, pour oil and water into it.
- Add egg whites and stir well. Take care not to form lumps of flour while stirring. Pour the mixture into a greased loaf pan measuring approximately 20 × 10cm and gently level the surface. Place in the oven and bake for about an hour.
- After baking, take the pan out of the oven and wait for it to cool enough to be able to hold it with your bare hands. Run a table knife around the sides to separate the bread from the pan. Turn the pan around and hit the cutting board with it so that the bread falls out of the pan. Wait for the bread to cool completely, then cut it and serve.
NOTES
– Strawberry jam goes well with bread (fruit jam recipe)
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