I found this recipe somewhere, some time ago – and I’ve tweaked it ever so slightly to make the most delicious and ‘good for you’ bread! It’s just so fluffy and light and tasty … especially when slathered with butter! It also makes good use of one of my favorite products, ‘Whey Protein Concentrate’ by Bioflex Nutrition (available here).
And why do I love WPC so much? Aside from the facts that my mate from Hobart, Tasmania owns the company and I have been using the products since 2009, here are just a few reasons 🙂
Australian WPC sourced from grass-fed hormone free cows
Ultra-filtered for ultimate purity
100% GMO free
Natural flavours including vanillin and cocoa
Sweetened naturally with stevia
Whey Protein Concentrate is an ideal pure protein source, its high in naturally occurring BCAAs and EAAs which are essential for muscle growth and recovery.
It contains minimal carbohydrates making it an excellent choice not only for baking, but as a post-workout shake or in addition to smoothies.
- 220g cream cheese, softened
- 3 Tbsp. butter, melted
- 2 1/2 Tbsp. avocado oil
- 2 1/2 Tbsp. double cream
- 2 eggs
- 1 egg white
- 1 cup plus 3 Tbsp. raw bioflex WPC
- 1 1/2 tsp. aluminium free baking powder
- 1/2 tsp. xanthan gum or guar gum
- 1/2 tsp. garlic powder
- Dash of pink salt
- 1/4 tsp. cream of tartar
- Sesame seeds
1. Preheat oven to 180C. and grease a loaf tin and line with baking paper.
2. In a large bowl, beat together cream cheese, butter, avocado oil, w cream, eggs, and egg white.
3. In another bowl, whisk together the protein powder, baking powder, xanthan or guar gum, garlic powder, salt, baking soda, and cream of tartar. Break up any clumps with a fork.
4. Add dry ingredients to the cream cheese mixture and fold in by hand until just combined. Do not over mix.
5. Fill the tin and top with sesame seeds.
6. Bake 25 to 35 minutes, until golden brown on top and firm to the touch. Remove and let cool in pan 15 minutes, then flip out onto a wire rack to cool completely.