Low Carb Sunflower Seed Bread
Discover the perfect blend of wholesome ingredients and low-carb indulgence with this Low Carb Sunflower Seed Bread. Made with nutrient-packed sunflower seed flour and almond flour, this gluten-free bread is rich in healthy fats and fiber while keeping carbs to a minimum. The addition of psyllium husk powder gives it a fluffy yet sturdy texture, perfect for slicing and topping with your favorite spreads. Enhanced with olive oil and a splash of apple cider vinegar, this bread boasts a subtly nutty flavor and a golden crust, topped with crunchy sunflower seeds for the ultimate finish. Whether you're following a ketogenic diet or simply seeking a grain-free alternative, this easy-to-make bread is your go-to for a hearty, satisfying base for breakfast, snacks, or even sandwiches. Ready in just over an hour, it’s a delicious way to enjoy homemade bread without guilt!
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Ingredients
- 200 grams Sunflower seed flour
- 50 grams Almond flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 4 large Eggs
- 120 milliliters Unsweetened almond milk
- 3 tablespoons Olive oil
- 15 grams Psyllium husk powder
- 1 teaspoon Apple cider vinegar
- 30 grams Sunflower seeds
Directions
Step 1
Preheat your oven to 180°C (350°F) and line a loaf pan (approximately 8x4 inches) with parchment paper.
Step 2
In a large mixing bowl, whisk together the sunflower seed flour, almond flour, baking powder, salt, and psyllium husk powder until well combined.
Step 3
In a separate bowl, beat the eggs until frothy. Then add the almond milk, olive oil, and apple cider vinegar, whisking until the liquid ingredients are fully combined.
Step 4
Gradually pour the wet ingredients into the dry ingredients, mixing well with a spatula or hand mixer until a thick dough forms.
Step 5
Transfer the dough to the prepared loaf pan and smooth the top with a spatula. Sprinkle the sunflower seeds evenly over the top, gently pressing them into the dough.
Step 6
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
Step 7
Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing.
Step 8
Slice and serve as desired. Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for longer storage.
Nutrition Facts
| Serving size | (677.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1860.9 |
| Total Fat 106.3g | 0% |
| Saturated Fat 16.7g | 0% |
| Polyunsaturated Fat 14.2g | |
| Cholesterol 744mg | 0% |
| Sodium 2451.7mg | 0% |
| Total Carbohydrate 108.2g | 0% |
| Dietary Fiber 67.6g | 0% |
| Total Sugars 7.9g | |
| Protein 138.6g | 0% |
| Vitamin D 208.6IU | 0% |
| Calcium 641.0mg | 0% |
| Iron 21.8mg | 0% |
| Potassium 2158.8mg | 0% |
Source of Calories