Відео

Of course! You can find the written recipe (with measurements and instructions) on my blog: nutritionrefined.com/protein-bread/

Thank you!

That makes me so happy! Thank you for letting me know! If you get a chance to also leave this feedback on my blog under the recipe (nutritionrefined.com/protein-bread/), that would be amazing! Thank you so much!!

@@NutritionRefined done ✅

@@arte-dt9os Thank YOU!

I talk about it on my blog (in the ingredients section), so I will just copy and paste it here: "psyllium acts as a binder in this recipe. It adds gluten-like structure, tenderness, and elasticity by producing a colloidal system. In other words, it binds water and, even at very low concentrations, can cause a significant increase in the viscosity of a liquid, forming a springy, somewhat extensible dough." Hope it helps :)

Hope you enjoy the recipe!

You're very welcome :)

So happy to hear that!

You're very welcome. You can find all the recipes on my blog. You can find this particular recipe here: nutritionrefined.com/buckwheat-quinoa-bread/

Yay! So happy to hear that. If you get a chance to also leave a review/rating on my blog (nutritionrefined.com/protein-bread/), that would be amazing. Thank you so much for your support!

First, I am so sorry you have been diagnosed with diabetes. It will definitely be an adjustment. Second, I am glad you find my recipes helpful! Please don't hesitate to reach out if you have any questions or need some guidance. I don't always respond to UA-cam comments (because there are so many), but I always respond to comments on my blog.

I love dates and use them in many of my recipes. However, some people can't stand them so I thought I would share a brownie recipe without dates. I have a recipes for raw brownies (with dates) on my blog as well: nutritionrefined.com/raw-brownies/

Yes! However, if it's too warm, sprout growth can stagnate and, in the worst case scenario, excessive temperatures can allow harmful microbes to grow on the sprouts.

Yes, you can. Psyllium powder is more concentrated, though. Typically, for every 4 Tbsp. of whole psyllium husk, you would use 3 Tbsp. of psyllium powder. Let me know if you have any other questions :)

9 grams of protein per slice

Sure! You could actually substitute any nut. Walnuts and pecans are soft nuts, so if you wanted to go with soft nuts, cashews would be an ideal substitute. However, almonds or hazelnuts (both are hard nuts) would work just fine too. You could even use sunflower seeds or pumpkin seeds.

The recipe with the exact measurements is on my blog: nutritionrefined.com/buckwheat-quinoa-bread/ (2 1/4 cups of buckwheat and 1/2 cup of quinoa)

If you'd like to use dates, I would recommend this raw brownie recipe: nutritionrefined.com/raw-brownies/

Honestly, the bread should turn out well with any type of lentils.

Yay! Glad to hear :)

Please let me know how it turns out for you :)

If you're not dehydrating the bars, yes, keep them in the fridge.

Yes! The more you can incorporate into the mixture, the better.

whip it till you incorporate it 🙃

Dear 🙏🏼I think some people allergic with psyllium ,nut, etc,Just Accommodation or replace some accept for our body,and I experience for This Receipe Perfect ,Nothing wrong. Have a Nice day

Yes! Honestly, any lentil variety should work. However, yellow lentils are probably the closest to red lentils (in terms of soaking time and color of the rolls), so those would be ideal as a substitute. For instance, brown lentils would take longer to soak and the rolls would turn out darker.

So happy the bread turned out well for you! Thank you so much for your feedback! If you get a chance to also leave this review on my blog under the recipe, that would be amazing! Thank you!

how did it taste? how was the texture when eating it? did u toast it?

Tasted like a lentil bread- I’ve made GF breads with red lentils in the past, and am used to the flavor. Hard for me to describe. Texture is moist, holds well, even after a few days, hasn’t dried out. I warm the slices up but don’t toast them, as I prefer a softer texture. I like the fact it gives extra plant based protein in an easy to digest manner. My tummy is sensitive to unsprouted legumes, and I have have absolutely no issues digesting this bread.

@nutritionrefined, I posted my comment on your website but it seems to have disappeared…?

Yes! Just make sure you don't use more than the recipe calls for (considering that both flax and chia seeds are gelatinous seeds and have the potential to change the texture of the bread).

Thank you!!!

You're very welcome! So happy you like the recipe.

You're very welcome and thank you for your support!