Super Seed Protein Bread
Prep time
Cook time
Total time
Makes one loaf (8.5 x 4.5 x 2.5 inches), 8 servings.
  • 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)
  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.
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.
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
Recipe by Andréa's Protein Cakery at