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Natural Born Feeder

Roz Purcell is a bestselling cookery author and entrepreneur. Roz has successfully launched a stellar media career which includes a winning role on Come Dine with Me Ireland, a guest chef appearance on TV3’s the Restaurant, and a stint as a Celebrity Bainisteor on RTE. Her passion for healthy food and lifestyle has earned her thousands of followers on social media in recent years.

Natural Born Feeder
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Vegan Protein Soda bread

Vegan Protein Soda bread
Vegan Protein Soda bread
Vegan Protein Soda bread
Vegan Protein Soda bread
Vegan Protein Soda bread
Vegan Protein Soda bread
Vegan Protein Soda bread

Growing up I used to always make soda bread with my granny. I used to love watching her make it and then eat it with her homemade jam. Creating a nice protein soda bread was a challenge but I finally found the right balance with this recipe – its filling, nostalgic and the perfect base for your favourite sandwich fillings.  I used unflavoured protein here which I think works best over a vanilla/chocolate version. This bread is great for freezing and lasts up to 5 days stored in the fridge.

Vegan Protein Soda bread

Ingredients
  • 450 oats (300 milled/150g regular)
  • 100g unflavoured protein
  • 2 flax eggs (2 tbsp. milled flaxseed soaked for 15-20 minutes in 5 tbsp. water)
  • 200g dairy free yogurt plain
  • 150 Oat milk / Almond milk
  • 1 tbsp. apple cider vinegar
  • 1 tsp. baking soda
  • Pinch sea salt
Method
  1. Preheat oven 180°C
  2. In a bowl combine all the ingredients into a thick dough not too wet nor too dry.
  3. Knead for a minute and press into a soda bread shape.
  4. Bake for 50 minutes until firm to tap and cooked through.
  5. Let sit for 15 minutes before slicing.
  6. Served with happy pear dip and banana.

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