Rosemary Protein Loaf

Rosemary Protein Loaf


High protein savoury loaf

Recipe by @nourishandflourishsyd

This savoury loaf is gluten free and high in protein – great for sandwiches, morning toast or as a quick snack.


Chia egg:

  • 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. Preheat oven to 170 degree celsius
  2. Prepare the chia egg by mixing together chia seeds & warm water and soaking for 15 mins (until a thick gel is formed)
  3. In another bowl mix together all of the dry ingredients
  4. Add the chia egg and the wet ingredients to the dry mix and mix well. If the batter is too wet, add more flour or protein powder
  5. Pour batter into a lined baking loaf tin and top with nuts/seeds of choice
  6. Bake for 40-50mins – Bread is done when it sounds hollow when tapped
  7. Let the loaf cool completely before slicing.

This loaf can be sliced up and frozen in individual pieces.


Posted on

11th September, 2019

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