Prot: 20 g, Carbs: 14 g, Fat: 5 g, Cal: 176 (2 slices)

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Pack your protein bread with superfood seeds! This Super Seed Protein Bread is full of vitamins, minerals, and essential fatty acids thanks to pumpkin, flax, chia, and hemp seeds. Clutch Baking Mix (vegan protein blend) gives it a great sweet taste, as well. Delicious protein power bread!

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This recipe is similar to my Honey Oat Protein Bread in that it uses a mix of rice and pea protein powders, but Clutch Baking Mix makes that easy by blending the two, and adding hemp and chia protein! The Baking Mix also has a sweet taste, so there isn’t any need to add the honey here.

super-seed-protein-bread-glutenfree

Using a rice/pea blend in this type of protein bread recipe gives the bread great texture and flavor. I wouldn’t recommend using only rice protein, as that would be a bit grainy. Using pea protein only makes for a nice texture, but it might have too much of the pea protein flavor. I also have some bread recipes with whey protein, if you prefer. Those have more of a dry crumb texture, but are great, as well!

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I chose this combination of superfood seeds for the variety in color, size, texture, and taste. But you can certainly mix it up if you have other favorites! I love the flavor of this Super Seed Protein Bread with a touch of peanut butter and a sprinkle of sea salt. So good!

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Thanks to the team at Clutch Bodyshop for sending over the Baking Mix! I have some great protein cookie and waffle recipes with it also. Get some, and give this recipe a try!

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Super Seed Protein Bread
 
Author: 
Nutrition Information
  • Serving size: ⅛ recipe (2 thin slices or 1 thick slice)
  • Calories: 176
  • Fat: 5g
  • Carbohydrates: 14g
  • Sugar: 2g
  • Fiber: 6g
  • Protein: 20g
Prep time: 
Cook time: 
Total time: 
Makes one loaf (8.5 x 4.5 x 2.5 inches), 8 servings.
Ingredients
  • 16 large egg whites (528g)
  • ¼ cup whole psyllium husks (28g)
  • ¾ cup Clutch Baking Mix (rice/pea blend) (111g)
  • ½ cup whole grain oat flour (60g)
  • ¾ teaspoon sea salt (3.7ml)
  • ¼ cup pumpkin seeds (16g)
  • 2 tablespoons hemp seeds (20g)
  • 2 tablespoons golden flax seeds (20g)
  • 1 tablespoon chia seeds (12g)
Instructions
  1. Preheat oven to 325F (163C).
  2. Line a loaf pan with parchment paper (or use a silicone loaf pan).
  3. Mix egg whites with psyllium husks, Baking Mix, oat flour, and salt. Mix well.
  4. Fold in seeds.
  5. Bake for 50-55 minutes, until it begins to brown.
  6. Let cool, slice, and enjoy!
  7. Store in the refrigerator or freezer.
Notes
A note about substitutions: You can substitute the Baking Mix with a mix of rice and pea proteins, or pea protein powder (add some sweetener for a better flavor if using all pea protein). I wouldn't try other substitutions. Also, keep in mind that my loaf pan is 8.5 x 4.5 x 2.5 inches; if yours is much bigger, you may want to scale the recipe up.