Random Recipe from Roman: High Protein Almond Bread
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Posted by
John Romaniello
Here we are with a fun recipe that I’m seriously in love with, and have been snacking on, even as I write this post.
Anyway. It’s not hard to make, but it is pretty hard not to eat all at once. It’s fairly calorically dense, so be careful. That said, it’s full of proteinz and fiberz, so you’re probably okay.
Let’s do this thing.
Roman’s High Protein Almond Bread
*Two points about protein powder in this recipe. Firstly, have only tried vanilla protein, but I assume chocolate would work as well.
Secondly, and more importantly—how protein powders react to liquid varies a lot from brand to brand. Some brands have more reactive emulsifiers (thickening agents) than others, and so those powders will make the mixture incredibly thick and hard to work with. You’ll want to experiment with 2 scoops and see how the mixture looks and feels. Add more if you can.
I like BioTrust for baking because it adds a ton of flavor without getting clumpy. If you add enough water to begin with, it doesn’t get super thick.
If you want to have more protein, you may have to cut some of the flour to add in more powder.
- 4 cups almond meal
- 2-3 heaping scoops vanilla* protein powder
- ½ tsp vanilla extract
- 1 tsp celtic sea salt
- 1 tsp baking soda
- 5 eggs
- 2 Tbsp honey
- 1 tsp apple cider vinegar
- OPTIONAL: spray coconut oil to grease pan
- Preheat oven to 300 degrees F.
- In a large bowl, combine all the dry ingredients, except protein powder.
- In a medium bowl, beat the eggs and add the remaining wet ingredients.
- Add the wet ingredients to the dry and mix thoroughly.
- Slowly add in protein powder, one scoop at a time, mixing thoroughly. Make judgement for additional protein based on thickness.
- Transfer the mixture to a 5×9-inch standard loaf pan, lightly oiled (a spray oil makes it easy).
- Bake for 60+ minutes or until a skewer/knife inserted in the bread comes out clean.
- Cool and slice.
- Burn hands and mouth. I TOLD YOU TO LET IT COOL. You never listen. You always have to try it before it’s cooled and now you burned yourself. Serves you right.
It’s delish. And, if you’re having a high calorie snack, spread some almond butter on it for extra deliciousness.
Mmmm. Everyone say, “mmmmmmm.”
P.S. Random side note: One or two people had previously asked what groceries I buy at True Foods. With the exception of the eggs, all of the ingredients can be purchased there.
Comments for This Entry
Claudia Pacheco
I will make the bread looks yummy.March 7, 2013 at 1:35 pm
Vicky
just tried your recipe (skipped nr. 8 ;-)and the result is awesome! It tastes delicious! My kids love it too :-) Might omit the honey or halven the amount, as the almond meal is sweet enough in itself to me. Thanks for sharing this!March 6, 2012 at 6:00 pm
rt
Is there nutritional information available for this?March 3, 2012 at 2:49 am
Falling Leaves Kung Fu
Looks super tasty. Still definitely a "treat", if for no other reason than the cost of almond meal...February 29, 2012 at 8:36 pm
Vicky
love number 8!February 29, 2012 at 6:52 pm
Mal001
It's in the oven as I'm writing this. Can't wait to try it & yes it might still be hot!February 29, 2012 at 6:30 am
TylerCarter
Why are the wet ingredients and dry ingredients segregated into two different bowls?February 29, 2012 at 2:49 am
Shaun
You say if you want more protein to cut some flour, did you mean reduce the almond meal? I don't see any flour?February 29, 2012 at 1:29 am
StephenCooper
Cool, I'm going to pass this along to my clients. Thanks for baking this up.February 29, 2012 at 1:15 am
Matt C
Hey Roman: I tried your high protein almond bread recipe last weekend and I'm wondering what went wrong. The ratio of dry to wet ingredients seemed to be way off- it was super dry (not thick and pasty, but dry, all flour/almond meal). The only thing I changed was deleting the honey and added stevia to taste. Would excluding 2 TB of honey make that big of a difference?? Literally it was a dust bowl! I ended up adding about 3/4 cup of water and drizziling in a bit of coconut oil which made it more moist. The end result was tastey but very dense. Any thoughts?July 12, 2011 at 9:32 am
Cheryl Ogle
This looks great - I need to find almond meal. No Central Market (or True/Whole Foods) in my area. Always up for a challenge. Thanks again for the help today. :)June 11, 2011 at 9:20 pm
wholesale T-shirt
Great points! I will need a bit of time to absorb your article!May 12, 2011 at 8:09 pm
Monster Energy Hats
Allergic to almonds---looks good as he'll though Possibly grain-berry flour or oat flour with some ground flax to replace? Good stuff---always looking for new recipes.April 11, 2011 at 10:07 pm
Melanie
Can you swap out the honey for Stevia?March 10, 2011 at 10:43 pm
Alicia
Love almonds, love baked goods, love sexy food. Do not love foods that make me fat. Can't wait to try this... just hope I don't eat the whole loaf. Put up the nutrition fact for the whole loaf so I know what kind of damage I've done just in case.February 10, 2011 at 4:40 pm
Matt Kittoe
This does look pretty awesome. I tried Chris Shugart's almond flour bread recipe awhile back and either I messed it up or the recipe just wasn't for me, because I wasn't all that impressed with it. Also, that one doesn't have the protein. Me likey protein. On a somewhat related note, recently I came up with an AWESOME recipe for chicken fajita bowls that I'm particularly proud of. Perhaps we should start our own cooking show? It could be called...um... Cook Like a [email protected]#$!er: Chefery for guys who don't want Jaba the Hutt thighs ...Yeah.February 8, 2011 at 9:43 pm
KMAESTRO
I made this about 2 hours ago - can't wait to eat the hell out of it! Just a quick note - Almond Meal = Ground Almonds / Almond Flour = Almonds that are blanched (skinned) and ground. Trader Joe's Almond Meal is way cheaper that Bob's Red Mill Flour. Thanks for the recipe!!February 8, 2011 at 6:48 pm
Paul McCloskey
Got the ingredients tonight, I'm confused on what you mean by heaping scoops, though. I'm assuming 8 oz scoops or a cup, right? For those with honey or fructose allergies, I'd try using grade B maple syrup. Maybe add cinnamon to counteract the glycemic index and add flavor. Going to experiment with this some this week.February 6, 2011 at 10:38 pm
Jarrod
Gettin on this for sure (fo sho).February 6, 2011 at 9:06 pm
Jonathan
Hi, John. Having read your bread recipe (which is awesome, but only possible on weekends for anabolic dieters), I was considering adding protein powder to other recipes, like cookies for example. A loaf of bread is a big solid thing, but cookies are thinner and perhaps more prone to the heat. Do you think there would be serious degradation of the protein in a hot oven or would it be okay? Regards (also) Jon.February 6, 2011 at 12:12 am
Paul McCloskey
New motivation to finish my kitchen renovations so I can actually bake this. Didn't know that about protein powder thickeners which explains why the whey and protein powders I get clump up if I add them directly to any hot liquids. I usually blend them, then heat to account for this (I usually get bulk from Central Market, Sprouts or Whole Foods). What protein powder brands would you recommend for cooking purposes?February 5, 2011 at 9:38 pm
John Romaniello
@Roan-Paul – as bread goes, it is teh sexay. Let me know what you think! @Jean-Charles – lol, YES. Everyone knows that fat-burning cakes make dates 10 times more awesome. @Andrew – anytime, sir. This is def my fav almond snack—‘specially with almond butter on top. @Mike – I made it with flax as well. In that case, go with 3 cups flax meal, 1 cup coconut flour. Makes ALL the difference. @Bruce – I can def pull it up. I’ll make up a nutrition facts sheet and then edit the post to contain it. Good idea! @Mary – well, it would be just as good without the protein powder. Remove the protein powder, add another ¾ cup of almond meal, and another egg. Will work out to about the same volume. Fat will be a bit higher, but no protein powder. @Susanne – Sweet! I’ll expect a full report asap =) And YES almond flour and almond meal are the same thing—I had to google it, but it’s true. @Raymond – I think I have a healthy cheesecake recipe (made with cottage cheese) around somewhere, so I’ll post that too! So glad you guys are into the recipes.February 5, 2011 at 6:09 pm
Raymond- ZenMyFitness
Wow looks easy and those ingredients will definitely taste good! I just finishing making a cheese cake for my cheat day … but this one will be next on the list for sure! RaymondFebruary 5, 2011 at 4:01 pm
Susanne D.
Wait, is almond flour the same thing as almond meal?February 5, 2011 at 1:46 pm
Susanne D.
I have all of these ingredients in the house, so I am going to make this post haste. Thanks!February 5, 2011 at 1:43 pm
Mary
Sounds delicious (absolutely love almonds), but I'd really love to see a high protein recipe that doesn't include whey protein powder... trying to keep it "all-natural supplement-free" and "high-protein" at the same time doesn't seem to be that easy after all...February 5, 2011 at 12:39 pm
Bruce Leonard
I'm going to try this recipe pronto! Do you have the nutritional breakdown per slice???February 5, 2011 at 10:10 am
Mike
Allergic to almonds---looks good as he'll though Possibly grain-berry flour or oat flour with some ground flax to replace? Good stuff---always looking for new recipes.February 5, 2011 at 8:49 am
Andrew
This looks awesome. I love the almonds: drink almond milk, spread almond butter, and eat almonds. Now I have another almondy snack to try. Thanks for the recipe, Roman.February 5, 2011 at 6:56 am
Jean-Charles Lyon
That one sounds really nice. And the protein percentage looks pretty high as well. Nice for a date dinner "You can eat as much of it as you want, it's a fat-burner cake" OMG!!!February 5, 2011 at 6:12 am
Roan-Paul Spölmink
OH GAWD THIS LOOKS SO SEXY Must try soon!February 5, 2011 at 4:45 am