Protein Sparing Bread Croutons and Protein Sparing Bread Flour
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Protein Sparing Buns
6 eggs, separated
1/2 tsp cream of tartar
1/2 cup unflavored egg white protein
Preheat oven to 350 degrees. Separate the eggs. In a separate bowl, whip egg whites and cream of tartar until stiff. Then add the protein powder. Using a spatula, gradually fold the yolks into the white mixture, being careful not to break down the whites. Spray a cookie sheet with coconut oil spray and spoon the mixture onto the sheet, making 6 mounds. Bake for 18 minutes. Keep oven shut, turn off oven and leave the buns in there for another 5 minutes or until cool. We use these for our hamburger buns, but in this recipe we are going to make croutons out of them.
Protein Sparing CROUTON RECIPE:
1 batch of protein buns, cut into crouton shapes
4 TBS organic butter (or bacon grease for dairy freee)
1-2 tsp garlic, minced
OPTIONAL: additional herbs such as basil
Preheat oven to 350 degrees. Place the butter in a saute pan on medium heat until slightly brown (this is brown butter), add the garlic and bread pieces to coat. Place buttery croutons on baking sheet and bake for 15 minutes or until crispy. Let cool and enjoy!
Protein Sparing Flour option:
Just grind up the croutons and you can make a protein flour that you can sub for bread crumbs in any recipe! Just like flour if you grind it fine enough.
NUTRITIONAL COMPARISON (per 1 cup):
Pepperidge Farm Seasoned Croutons = 186 calories, 25.4 carbs, 2 fiber, 4.3 protein
“Healthified” Croutons = 162 Calories, 0.9g carbs, 0g fiber, 6.3g protein