Prot: 7 g, Carbs: 4 g, Fat: 4 g, Cal: 74
After creating my Tomato Basil Protein Focaccia, I was inspired to try other interesting flavors. And when I received some sweet onions from my CSA, I created this Onion Protein Focaccia!
I was inspired by Jewish onion bread and bialys, which I have always loved. Since my bread recipes have more of a batter than a dough (and therefore can’t be shaped well) and since I’m of Italian descent, I used a little extra virgin olive oil and called this focaccia. ;)
As I do with most of my bread recipes, I’m using whole psyllium husk to get a bread-like texture. Psyllium is entirely fiber, so that’s a plus! And like most of my bread recipes, this is also gluten-free.
I’ve cut these a bit smaller than a regular focaccia serving, so feel free to cut them as you wish. Whatever the size, they’ll be delicious!
- Serves: 8
- Calories: 74
- Fat: 4g
- Carbohydrates: 4g
- Sugar: 1g
- Fiber: 2g
- Protein: 7g
- 1 tablespoon extra virgin olive oil (15ml)
- 1 cup chopped sweet onions (160g)
- 6 large egg whites (198g) (or equivalent flax egg replacer)
- 1 tablespoon extra virgin olive oil (15ml)
- 2 tablespoons whole psyllium husks (14g)
- ⅓ cup natural unflavored rice protein powder (37g)
- ¼ teaspoon sea salt (1.2ml)
- Sauté the onions in 1 tablespoon olive oil over low-medium heat until they begin to brown. I like to keep them covered and stir every couple of minutes.
- While the onions are cooking, mix the remaining ingredients and let sit (so the psyllium expands to thicken the batter).
- Once the onions are cooked, remove from heat and let cool slightly.
- Preheat oven to 325F (163C).
- Pour batter into a parchment-lined glass baking dish, 8"x11.5" (200mmx290mm) or slightly smaller, and spread evenly.
- Spread sautéed onions on top.
- Bake at 325F (163C) for about 22 minutes, or until batter is cooked through.
- Cut into servings and enjoy!
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