- Preparation: Combine the psyllium fiber with the Loprofin drink LQ* 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 and pour in the Loprofin drink LQ* 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 30 g of olive oil and sprinkle with 2 tsp fresh rosemary and 2 tsp sea salt flakes.
- Bake at 170°C for 10-15 minutes until golden brown.
- Leave to cool on a wire rack. Enjoy!
Tips from the chef:
- Experiment with flavors by adding sun-dried tomatoes, chopped basil, or parsley.
- Serve with olive oil and balsamic vinegar the Italian way.
Important notice:
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 drink LQ are Food For Special Medical Purposes for the dietary management of inherited metabolic disorders and renal failure 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.
