September 29, 2016


Need your sandwich fix, but want to avoid all that wheat and bloating? Here's the next best thing...



  • 3 x egg whites
  • 2 x tbsp. flaxseed meal
  • 1 x tbsp of nut flour (almond, hazelnut or coconut flour
  • ½ teaspoon of baking powder
  • Olive oil
  • Salt & pepper to season
  • Sandwich fillings; Dijon mustard, pickles and chicken breast


  1. Beat 3 egg whites until you can form peaks. If you add a pinch of salt and/or lemon drops you can get this texture easily. 
  2. Add 2 tbsp of flaxseed meal, 1 tbsp of nut flour (almond, hazelnut or coconut flour) and 1/2 teaspoon of baking powder. Optional: pepper, dried herbs, garlic powder or onion powder for extra flavour. 
  3. Preheat the oven to 180. Put baking paper on a baking tray. Spread 4/5 drops of olive oil with a napkin. Distribute the mix evenly with a spatula (trying not to press down as this will make the mix loose air).
  4. Bake for approximately 5-8 minutes or until the surface turns golden. In the meantime, prepare another baking paper. Flip sides and bake for an extra 5 minutes. The texture should be moist and foamy, so stay close and try not to overcook it.
  5. After cooling down, remove the paper carefully. 
  6. Slice gently. Spread Dijon mustard, sugar-free dill pickles and chicken breast or a preferred filling of your choice. 

For more information for UFITs Nutrition programmes get in touch with us here. Join our next Clean & Lean Challenges that we run 4 times a year providing you with the opportunity to change your healthy habits into a lifestyle.

Thanks to for providing these deliciously creative recipes.

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