I have been holding onto this recipe for a while now. I actually bake this bread every single Sunday, without fail. Meal prep Sundays are very real in our household and this little loaf freezes and defrosts perfectly. It makes the perfect snack, especially once toasted and a thick teaspoon of nut butter has been spread over it. My mouth is literally watering as I’m typing this.
I refer to this bread as ‘Lil’s brinjal bread’ when it in fact doesn’t contain any brinjal what so ever (although I do plan on giving brinjal bread a try sometime).
Lil is my trainer. She owns Off the Grid Athletic with her husband, Scott. She’s been training me for close on 5 years! I owe so much to her. The girl that walked into her gym all those years ago was a cardio bunny, she didn’t lift weights, she couldn’t do a pull up and her push ups consisted of a slight bend of the elbow. That girl was me! It’s safe to say, Lil has taught me a HELL OF A LOT!!!
Lil is a world champion powerlifter and trust me when I say this, she defies every single stereotype that suggests that weight training will make you bulky and all that hogwash. Her deadlift (picking the bar up off the ground) would put most men to shame! When she has a competition coming up, she obviously has to really watch what she is eating. That’s where I have often stepped in to help.
I came up with this protein bread (made with baby marrows) to help Lil stay on track, without any unnecessary calories. We call it brinjal bread because brinjal bread just has a better ring to it, and because well, that’s what she thought it was made of hahaha.
I’ve had to tweak the recipe a few times but I think I’ve managed to perfect it.
I hope you enjoy it xxx
Lil's 'brinjal' protein bread
- 1 scoop vanilla whey protein powder
- 4 egg whites
- 1 cup oat flour (ground up oats)
- 1 cup grated baby marrow (about 3 medium baby marrows)
- 1 tsp baking powder
- 1 tsp bicarb
- 1 TBS vanilla essence
- 1 tsp liquid sweetener or 3 TBS honey
- 1/4 tsp stevia powder (optional)
- 1/2 cup water
Preheat oven to 180’ and spray a regular sized loaf tin with some cooking spray.
Add the protein powder, oat flour, baking powder and bicarb to a bowl and mix together.
Add the egg whites, vanilla essence, honey and water to a blender or food processer and mix until light and frothy.
Add the baby marrow to the egg whites and mix until all of the baby marrow has been coated with the egg white mixture.
Pour this into the dry ingredients and stir until well combined.
Pop into the oven and bake for 20 minutes.
Turn the oven off and allow the loaf to ‘cool’ in the oven for a further 10 minutes- this will help to prevent the loaf from sinking after it leaves the oven.
Whenever you bake with vegetables that contain a lot of water, such as baby marrow, I suggest trying to squeeze out as much water as possible, before adding it to the rest of the ingredients.