- Combine the psyllium husk with the Loprofin Sno-Pro and let it thicken for 10 minutes.
- Rub the hard white fat into the Loprofin Mix until it looks like breadcrumbs.
- Add the sugar, salt and yeast to the Loprofin Sno-Pro mixture. Mix until you have a soft, smooth dough.
- Place the dough in a bowl, cover with a clean, damp tea towel and leave in a warm place until the dough has doubled in size.
- Turn the dough out onto a work surface dusted with a little Loprofin Mix*, knead and shape the dough into a ball.
- Let the dough rise again in a bowl, covered with a damp kitchen towel, until it has doubled in size.
- Sprinkle your work surface and rolling pin with a little Loprofin Mix to prevent the dough from sticking. Roll out the dough into a rectangle (about 23 cm x 15 cm in size) and place it on a baking tray lined with baking paper.
- Press down on the dough with your fingers to make indentations or holes.
- Drizzle with olive oil and sprinkle with fresh rosemary and sea salt flakes.
- Bake at 170°C for 10-15 minutes until golden brown.
- Leave to cool on a wire rack. Enjoy!
Chef's tips
- Experiment with flavours by adding sun-dried tomatoes, chopped basil, or parsley.
- Serve with olive oil and balsamic vinegar the Italian way.
Important notice:
Protein Exchange Value** Per Serving: 0
**The Protein Exchange Value is calculated for phenylalanine only. The protein content indicated in this recipe is provided as a guide only. Please check the protein content on individual ingredients and food labels.
This platform is intended for patients or carers of patients who have been prescribed the Nutricia Loprofin range by a Healthcare professional.
Loprofin Mix and Loprofin Sno-Pro are Foods for Special Medical Purposes for the dietary management of inherited metabolic disorders and other conditions requiring a low protein diet and must be used under medical supervision.
Always follow the advice of your Healthcare Professional before making any changes to your diet.
Everybody’s low protein diet is different. Always check with your dietitian regarding suitability of ingredients in recipes.
Always check allergens for individual ingredients and product labels.
The chef's tip has not been taken into account when calculating the nutritional values. Consult your dietitian for more information.
