Dairy-Free Sunflower Seed Bread
Delight in the simplicity and wholesome flavor of Dairy-Free Sunflower Seed Bread, a gluten-free, grain-free recipe that's perfect for those embracing clean eating or dietary restrictions. Crafted with nutrient-rich sunflower seed flour, tapioca starch, and ground flaxseed, this bread offers a hearty texture and nutty undertones without any dairy or refined ingredients. A splash of apple cider vinegar and baking essentials like baking powder and baking soda ensure a gentle rise, while a touch of olive oil adds moisture and richness. Topped with optional crunchy pumpkin seeds, this loaf is as visually appealing as it is delicious. Quick to prepare and versatile in use, serve it fresh, toasted, or as a canvas for your favorite dairy-free spreads. Whether you're baking for a wholesome breakfast or a savory snack, this sunflower seed bread is a nutritious, allergen-friendly option you’ll want to make again and again!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 250 grams Sunflower seed flour
- 60 grams Tapioca starch
- 30 grams Ground flaxseed
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 2 teaspoons Apple cider vinegar
- 240 milliliters Warm water
- 2 tablespoons Olive oil
- 20 grams Pumpkin seeds (optional, for topping)
Directions
Step 1
Preheat your oven to 180°C (350°F). Line a loaf pan with parchment paper or lightly grease it with olive oil.
Step 2
In a large mixing bowl, combine the sunflower seed flour, tapioca starch, ground flaxseed, baking powder, baking soda, and salt. Mix well to ensure all dry ingredients are evenly distributed.
Step 3
In a separate smaller bowl, whisk together the apple cider vinegar, warm water, and olive oil.
Step 4
Gradually pour the wet ingredients into the dry ingredients, stirring to form a thick batter. Make sure there are no lumps, and the batter is well combined.
Step 5
Pour the batter into the prepared loaf pan, spreading it out evenly. If desired, sprinkle the top with pumpkin seeds for extra crunch and decoration.
Step 6
Place the loaf pan in the preheated oven and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Step 7
Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.
Step 8
Slice and serve as desired. This bread is great fresh, toasted, or paired with your favorite spreads or toppings.
Nutrition Facts
| Serving size | (658.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1559.6 |
| Total Fat 54.9g | 0% |
| Saturated Fat 7.8g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 0mg | 0% |
| Sodium 3358.2mg | 0% |
| Total Carbohydrate 157.7g | 0% |
| Dietary Fiber 68.0g | 0% |
| Total Sugars 8.1g | |
| Protein 130.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 295.8mg | 0% |
| Iron 21.6mg | 0% |
| Potassium 2228.0mg | 0% |
Source of Calories