Sundried Tomato Loaf


  • 6 eggs
  • ¼ cup pure soy protein*
  • ½ tsp cream of tartar
  • ½ cup chopped sundried tomatoes
  • 1 tsp chopped basil
  • Sugar substitute to taste
  • ¼ cup almond meal



  1. Separate eggs and place whites and yolks in two large bowls. Beat egg whites, cream of tartar and sugar substitute until stiff peaks form.
  2. Beat yolks then add soy protein, almond meal and basil and mix well. Add enough whites to yolk mixture
    to make batter. Fold yolk mixture into remaining whites. Blend well.
  3. Add sundried tomatoes, spoon batter into well greased 20cm loaf pan. Bake at 180°C for 30-40 minutes, turning after 15 minutes.
  4. When cool, slice into 12 pieces.



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