This protein-filled bread is a great post-workout snack. 


  • chopped red onion (optional)

  • a sprig of rosemary (optional)

  • Dry ingredients

  • 128g coconut flour

  • 128g ground flaxseed

  • 128g pumpkin seeds

  • 384g almond flour

  • 32g poppy seeds

  • 32g sesame seeds

  • 7.5g baking powder

  • a pinch of sea salt

  • a pinch of black pepper

  • 3 thyme sprigs

  • 3 rosemary sprigs

  • 3 tablespoons psyllium husk (optional)

  • Wet ingredients

  • 75g coconut oil, melted

  • 5 eggs

  • 156g rice milk

  • 3 tablespoons apple cider vinegar

  • 192g blended tofu


  • 1.

    Preheat the oven to 180°C/gas mark 4. Grease a 23x12x7cm loaf tin.

  • 2.

    Mix all the dry ingredients together in a bowl. Mix the wet ingredients together in a separate bowl. Add the dry mix to the wet mixture.

  • 3.

    Pour the mix into the greased tin and bake for 30 minutes.

  • 4.

    Layer the red onion and rosemary, if using, on top of the bread and return to the oven for another 10–15 minutes.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 1416kj
  • Fat Total 113g
  • Saturated Fat 31g
  • Protein 57g
  • Carbohydrate 61g
  • Sugar 9g
  • Sodium 349mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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This recipe was provided by James Duigan. It appears in his 'Clean and Lean for Life' cookbook.

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