Italian Protein Bread

• 2 scoops Pea Protein
• 1 tsp Baking Powder*
• pinch Black Pepper
• 1 tbsp dried Oregano
• 1 tsp Smoked Paprika
• 30g Chopped Black Olives
• 30g Sun-dried Tomatoes, finely chopped
• 100g Rolled Oats*
• 2 tbsp Olive Oil
• 2 Eggs
• 150ml Semi-Skimmed Milk
• 1 tsp Olive Oil, for greasing

 *use gluten-free if required

Method

1. Preheat your oven to 180c (160 fan), 350f, gas mark 4.
2. In a food processor, blitz the oats so they turn into oat flour and set aside.
3. Add the olives & sun-dried tomatoes to the food processor, blitz until they resemble a paste.
4. Add the oat flour, baking powder, pea protein, pepper, oregano, eggs, milk &  olive oil to the foot processor. Combine until you have a thick paste.
5. Grease a bread tin then pour the mixture into the tin & bake for 30-35 minutes

Macro info per serving:
Protein = 9g
Carbs = 11g
Fat = 7g
Energy = 143Kcal