WELLNESS BREAD
Ingredients for 1 loaf:
350g lukewarm water
6g dry yeast, or 12g fresh yeast
190g whole grain flour
36g (2 scoops) Protein Blend
25g flax seeds
75g cooked whole grains (e.g. buckwheat, whole wheat, brown or black rice, quinoa, rye)
25g sunflower seeds
25g pumpkin seeds
3g salt
Preheat oven to 180 degrees Celsius. Whisk warm water and yeast in a bowl, and let it rest for 5 minutes. While the yeast mix is resting, mix the remaining ingredients in a separate bowl and stir. Then stir the dry ingredients into the yeast mixture until mixed properly. Then pour the mixture into a lightly oiled and floured 28 x 12 x 7 cm bread pan. Cover it with a towel and place it in a warm place to rise until doubled in size (about 30 minutes). Place the pan in the oven and bake for 60 minutes. Remove the bread from the pan and place it on a wire rack to cool for about 2 hours before cutting.
YOGHURT BOWL
Ingredients for 1 person:
50ml liquid (water, low-fat milk, soy milk, oat milk, rice milk, almond milk)
100ml natural, unsweetened yogurt
50ml muesli, cooked whole grain or uncooked rolled oats
1 tablespoon pumpkin seeds
1 tablespoon sunflower seeds
Assorted berries, pomegranate seeds, etc.
18g (1 scoop) Protein Blend
Mix the liquid, yoghurt and Protein Blend until smooth. Add muesli, seeds, and seasonal berries.
WELLNESS DIJON VINAIGRETTE
Ingredients for 12 servings:
100ml water
50ml Dijon mustard
50ml olive oil
50ml apple cider vinegar
18g (1 scoop) Protein Blend
Pour Protein Blend and water in a shaker and shake until mixed. Empty into a small bowl and then whisk in mustard, olive oil and vinegar.
The vinaigrette can be stored in the refrigerator for up to one week. Shake or stir before using.
