| Nutritional values | Calories | Carbohydrates | Proteins | Fat |
|---|---|---|---|---|
| (Per recipe) | 2249 kcal 209 kcal / 100g | 361 g 33.6 g / 100g | 49.4 g 4.6 g / 100g | 62.2 g 5.8 g / 100g |
Ingredients for a recipe
| Quantity | Ingredient |
|---|---|
| 100g | Oatmeal |
| 500ml | Water |
| 50g | Pure Vegan Protein Nature |
| 1 TSP | Maple syrup |
| 2 TBSP. | Olive oil |
| 300g | Buckwheat flour |
| 150g | Flour mix |
| 30g | Pumpkin seeds |
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Preparation
- Warm the water slightly and activate the dry yeast in it together with a dash of maple syrup.
- Add the olive oil, buckwheat flour, flour mix and the vegan protein powder.
- Knead everything into a dough.
- Add the pumpkin seeds and mix well until a homogeneous dough is formed.
- Cover the dough and leave it to rise in a warm place for approx. 1h.
- Then place on a baking tray or in a cake tin and sprinkle with seeds of your choice.
- Bake the dough in a preheated oven at 200 degrees C for about 10 minutes and then bake at 175 degrees C for 50 minutes.
Tip
Place an ovenproof dish filled with water next to the dough in the oven and bake for the entire time. This prevents the bread from drying out.
