When Nora first started a diet therapy, we began with the least-extreme diet that has worked for treating epilepsy: the Modified Atkins Diet (MAD). As part of my education, I borrowed the Atkins weight loss book from the library (the man knew how to sell an idea) and several Atkins/low-carb cookbooks. This is a modification of a recipe from one of those sources.
I made it quite a long time ago (which in my world, is 2 or 3 months). Nora requested it again last week, so I made it up for her. She really likes it. I don’t like the taste of the rice protein powder, but my taste doesn’t matter one bit!
1/3 c (37.4 g) Bob’s Red mill Soy Flour
1/3 c (42.6 g) Source Natural’s Brown Rice Protein Powder
1/2 tsp baking powder
2 large eggs
1 Tbsp (14 g) Greek Gods Traditional Plain Greek Yogurt*
1 Tbsp (14 g) English Double Devon Cream*
2 tbsp (27 g) olive oil
38 g shredded cheddar cheese
Preheat oven to 375. Butter 8×4 inch loaf pan.
Combine soy flour, rice protein and baking powder in a small bowl.
With hand mixer, combine eggs, yogurt, double cream and olive oil until smooth. Add dry ingredients and beat until just combined. Fold in half of cheddar.
Pour batter into pan and sprinkle remaining cheddar on top. Bake 25 minutes or until cake tester comes out clean.
*The original recipe called for sour cream, and I did make it with sour cream the first time. This time I did not have any sour cream at home, so I substituted and adjusted the recipe. If you want to use sour cream instead, substitute 2 T for all of the yogurt and English Double Cream. Re-calculate nutritional information.
As always, I gave you the brands that I used for each ingredient. If you use a different brand of soy flour or protein powder, you should adjust your nutritional information accordingly. I don’t see why whey protein powder wouldn’t work, but I have not tried it.
Nutrition based on 8 slices, at 30 g each. Nora normally eats a smaller slice, maybe 15 g. But I have found that if I make portion sizes too small in this recipe analysis tool, it will drop small values, like fiber. We both use the fiber number to see the “net carbs” in a food, and to keep track of how much fiber Nora is getting daily. So sometimes my recipes intentionally show larger portions, and I re-calculate based on this info for Nora.
Nora’s typical 15 g serving would be:
0.65 g net carbs
2.35 g protein
4.1 g fat
0.25 g fiber
And I would normally serve with a teaspoon of butter. The bread is not crumbly (hmmm, could it be the fat and cheese?) so it is nice to put a slice in the toaster (carefully) or under the broiler after taking it out of the fridge. Nora really digs the “toast” consistency.
The caloriecount website gave this recipe a B-! That is the highest rating I’ve seen for any of Nora’s recipes. Normally, they get a D. Good points are always that they are low in sugar (yeah) and bad points are that they are high in saturated fat (yeah too). It is interesting to always see how this external “health” and weight loss site views the diet that is so effective for my kid. If only they knew.