Mushroom Bread (High Protein, V, GF)

high protein mushroom bread on a slate surface

5 from 2 votes

Mushroom Bread (High Protein, V, GF)

Made from an assortment of nuts and seeds, this high protein mushroom bread doubles as a savory protein bar (8 g protein per serving). It is vegan, grain-free, gluten-free, flourless, Paleo & oil-free.

Prep Time10

Cook Time50

Total Time1

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Servings: breads

Author: Camilla

Ingredients

4 teaspoons whole psyllium husks
2/3 cup water (plus extra for sautéing)
12 oz mushrooms chopped
1.5 teaspoons chopped fresh rosemary
7.5 ounces assorted chopped nuts and/or seeds (about 1 3/4 cups)
1/3 cup flaxseed meal
1/2 teaspoon fine sea salt (more or less, to taste)

US Customary - Metric

Instructions

In a small bowl, combine the whole psyllium husks and 2/3 cups water. Let stand for 5 minutes to thicken.
Meanwhile, in a large skillet, heat 2 tablespoons water. Add the mushrooms and rosemary; cook and stir for 4 to 6 minutes until mushrooms are softened.
In a large bowl, combine the nuts and seeds, flaxseed meal, and salt.
Add the psyllium mixture and cooked rosemary mushrooms to the dry ingredients. Stir to combine. Let stand for 1 hour at room temperature.
Preheat oven to 350F (180C). Line 8 cups of a standard size muffin tin with silicone muffin cup liners (or paper liners, or foil liners).
Divide the bread dough mixture between the prepared cups, smoothing tops.
Bake in preheated oven for 45 to 50 minutes until the breads are firm at the center and sound hollow when tapped.
Transfer to a cooling rack and cool the breads, in the muffin tin, until completely cooled. Remove from the tin and enjoy.

Notes

Storage: Store in an airtight container at room temperature for 1 day, in the refrigerator for 1 week or in the freezer for up to six months.

Chopping Nuts & Seeds: For best results, do not finely chop all of the seeds. Use some smaller seeds or finely chopped nuts and then chop some of the larger seeds and nuts more coarsely.

Psyllium Powder: This recipe calls for whole psyllium husks. If you have psyllium powder, use an equal weight (6.5 grams). In volume, this will be approximately 1 and 1/3 teaspoons of psyllium powder.

Nutrition