Pane proteico alla curcuma

Oggi vi propongo una tra le tante versioni di pane, che uso  in sostituzione di quello fatto con farine di cereali. Questa é un’ ottima alternativa proteica, da  portare in tavola sia per la colazione che per il pranzo ma anche per  uno spuntino post work-out quando la fame si fa sentire. È semplicissimo da fare e lo possiamo arricchire con ingredienti che ci suggerisce la fantasia. Possiamo averlo in versione dolce o salata. Io qui ve l’ho proposto con la curcuma, ma potete aggiungere:  il curry, l’origano, il timo, i semi di finocchio, di cumino, alghe, le olive, i pomodorini secchi, il cacao, la cannella….Anche la superficie del pane potrà  variare ed essere ricoperta da semi di sesamo neri, semi di zucca, di Chia, di girasole, da nocciole, noci….Sta a voi poi modificarlo a seconda del vostro gusto. Potete conservare il pane in un sacchetto di carta, o tagliato a fette nei sacchettini in feezer. Ma penso non vi duri molti giorni. La sua bontà vi conquisterà!!!


  • 100 gr di mandorle o di farina di mandorle;
  • 40 gr di semi di lino scuri o dorati, o farina di semi di lino;
  • 4 uova;
  • 1 cucchiaino di miele;
  • 1 cucchiaino di curcuma in polvere;
  • 1 cucchiaino di bicarbonato;
  • 1 cucchiaino raso di sale alle erbe home made oppure  della Rapunzel;
  • semi di sesamo.


Accendete il forno sul programma statico a 170°C. Intanto che il forno si scalda, preparate le mandorle da ridurre in farina con un macinacaffé e poi fate lo stesso  con i semi di lino. Se non avete un macinacaffé va bene anche un tritatutto. Io preferisco ridurre in farina gli ingredienti al momento, cosí da preservare al massimo le loro qualità. Adagiate le due farine in una boule di vetro e unitevi il bicarbonato e il cucchiaino di curcuma; mescolate il tutto. In un’altra terrina rompete le uova  e aggiungete il miele. Sbattete bene e incorporate agli ingredienti secchi. Mescolate bene il composto senza lasciare grumi e versatelo in uno stampo da plum cake foderato di carta da forno. Infornate per 40 minuti. Verificate, trascorso il tempo, con l’uso di uno stecchino, se non vi sia ancora umidità. Eventualmente prolungate la cottura.

Buon assaggio.


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