This is a very soft and spongy bread. It contains carbs, protein and fibre, so if we eat it with fruit or a smoothie, we will have a complete breakfast.
For a cake mould of 30 cm:
200 gr. of egg white
60 gr. whole oat flour
60 gr. whole rye flour
1 sachet of baker’s yeast (7 gram)
1 teaspoon salt
oat flakes, pumpkin seeds, sunflower seeds… (as toppings)
Pre-heat the oven at 200 degrees
Beat the egg white until stiff
Beat the egg and add it to the egg whites.
Mix the flour, salt and yeast and add it to the egg white, mixing carefully.
Once all ingredients are blended together, put it in a cake form and sprinkle on top some oat flakes and seeds.
Bake in the oven at 200 degrees for 30 min.
Remove it from the bread mould and let it cool for some minutes.
Ready to eat!
Tip: once the bread is cool, I cut it in slices, put it in a plastic bag and freeze it, like that every morning I can take out 2 or 3 slices, toast them and I have fresh and warm bread in some seconds.
If you eat 2 or 3 slices for breakfast you will have energy all morning and you will feel super fit.
I love to eat it with avocado and tomato.
And to drink…
2 hand full of frozen raspberries
1 hand full of spinach leaves
some water (1dl. or less)
Put everything in a mixer and …ready to enjoy!
For those of you who are not friends of vegetables yet, no worries, you won’t taste the spinach in the smoothie, but you will get all its vitamins 😉