Peanut flour bread with fiber
Peanut flour and eggs make this loaf more filling and higher in protein than standard baking. Added fiber helps the crumb hold its shape and gives extra roughage without many carbs. The result is a soft porous bread with a clear nutty flavor.
Heat the oven to 180°C and line a loaf pan with baking paper if it is not silicone.
Separate eggs (300 g) into whites and yolks. In one bowl combine peanut flour (100 g), starch-free baking powder (15 g), Alekseev fiber (3 g), and table salt (1 g).
Add milk (100 g) and sunflower oil (50 g) to the yolks, then stir in the dry mixture until you have a smooth thick batter.
Beat the whites with cream of tartar (1 g) until firm peaks form. Fold them into the batter in three additions, trying to keep as much air in the mixture as possible.
Transfer the batter to the pan, smooth the top, and bake for 35-40 minutes until the loaf becomes springy and fully baked inside. Cool it completely on a rack before slicing.
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