Recipe suggestion:
Keto bread with Textured Insect Protein Powder (TIPP)
Indulge in a delicious, nutrient-packed keto bread made with a blend of nut flour, pea protein, and insect protein for a unique, sustainable twist. Loaded with seeds for added crunch and healthy fats, this bread is low in carbs, high in protein, and perfect for anyone following a ketogenic lifestyle. A great choice for a satisfying snack or as a base for your favorite keto-friendly toppings.
Ingredients
Water
32.5%
Eggs
20.3%
Curd
16.3%
Textured insect protein powder TIPP
8.8%
Almond flour
6.1%
Pumpkin seeds
4.1%
Coconut flour
3.3%
Sesame seeds
3.3%
Plantain husks
2.4%
Apple vinegar
1.0%
Cumin
1.2%
Soda
0.4%
Salt
0.4%
Preparation
- Mix dry ingredients – flour, insect protein powder, salt, cumin, sesame seeds and plantain husks (or other fibers). Pour boiling water over everything and mix. A thick, sticky bread mass is obtained.
- Separate the egg whites from the yolks. Beat the whites until stiff peaks form.
- Rub the cottage cheese with the yolks, add the soda “extinguished” with vinegar and the beaten whites. Mix everything and pour the resulting mass onto the previously prepared dough.
- Mix everything well with a food processor or by hand and place in the desired form, greased and covered with baking paper. Smooth the surface with a damp hand and sprinkle with the desired seeds for decoration.
- Bake in the middle of the oven at 180°C for about 60 minutes or until a wooden stick inserted into the center of the bread does not stick to the dough.
- The baked bread is removed from the form and left to cool before slicing.
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