High-Protein Tomato Herb Bread

Ingredients

• 1 medium tomato, grated (125 g)
• 3 large eggs
• 1 tbsp (15 ml) olive oil
• 2 tbsp (30 ml) liquid egg whites
• 1/2 cup (60 g) almond flour
• 3 tbsp (22 g) coconut flour
• 1 tsp (4 g) sodium-free baking powder
• 1/2 tsp dried oregano
• 1/2 tsp garlic powder
• 1/4 tsp sea salt
• 1 tbsp (4 g) fresh parsley, chopped
• 2 tbsp (20 g) pumpkin seeds

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Method

1. Preheat oven to 350°F (175°C). Lightly grease a 6 × 3-inch (15 × 8 cm) loaf pan.
2. Whisk the grated tomato, eggs, oil, and egg whites.
3. In another bowl, mix the almond flour, coconut flour, baking powder, oregano, garlic powder, salt, and parsley.
4. Stir the wet ingredients into the dry ones and rest for 3 minutes.
5. Pour into the pan and scatter the pumpkin seeds over the top.
6. Bake for 28–32 minutes, until a skewer comes out clean. Cool for 10 minutes in the pan, then on a rack before slicing.