Onion Protein Focaccia
Makes one 8"x11.5" pan (8 small servings).
Servings: 8 servings
Calories: 74kcal
Ingredients
For the sautéed onions:
- 1 tablespoon extra virgin olive oil 15ml
- 1 cup chopped sweet onions 160g
For the focaccia batter:
- 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
Instructions
- 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!
Notes
A note about substitutions: You could substitute unflavored pea protein for the rice protein (or a pea protein blend, like Warrior Blend). I wouldn't use whey or casein as they would give a different (undesirable) texture.
Nutrition
Calories: 74kcal | Carbohydrates: 4g | Protein: 7g | Fat: 4g | Fiber: 2g | Sugar: 1g | Net Carbohydrates: 2g