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Rosemary Protein Loaf


1 hr


1 loaf

This savoury loaf is gluten free and high in protein - great for sandwiches, morning toast or as a quick snack.
Rosemary Protein Loaf
High protein bread loaf


1/4 cup chia seeds

1/4 cup warm water


1 cup chickpea flour

3/4 cup rolled oats

1/4 cup + 1 tbsp unflavoured Protein Powder

1 tsp baking soda

2 tbsp hemp seeds, plus more for topping

1.5 tsp sea salt

1.5 tbsp dried rosemary leaves, plus more for topping


1 cup water

1.5 tsp apple cider vinegar

1 tsp oil of Premium Grade Macadamia Oil


  • Preheat oven to 170 C.
  • Mix together chia seeds & warm water and soak for 15 mins until thick.
  • In another bowl mix together all of the dry ingredients.
  • Add the chia mixture and the wet ingredients to the dry mix and mix well. If the batter is too wet, add more flour.
  • Pour batter into a lined baking loaf tin and top with nuts/seeds of choice.
  • Bake for 40-50mins - Bread is done when it sounds hollow when tapped.
  • Let the loaf cool completely before slicing. This loaf can be sliced up and frozen in individual pieces.