Sunflower Pumpkin Seed Psyllium Bread
Servings: 10 people
Calories: 155
A low carb gluten free pumpkin sunflower seed psyllium bread. It's packed with hearty seeds and fiber. Enjoy it as a snack or along with a meal.
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Ingredients
- ½ cup whole psyllium husks finely ground, 60g
- ¼ cup chia seeds 40g
- ¼ cup pumpkin seeds 40g
- 2 tablespoons flaxseed meal (15g) or sesame seed flour
- ¼ cup sunflower seeds 40g
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 3 tablespoons coconut oil melted
- 1 ¼ cup egg whites (300g) I used pasteurized in a carton
- ½ cup almond milk
Instructions
- In large mixing bowl, stir together psyllium, chia, pumpkin seeds, sunflower seeds, flax, baking powder, and salt.
- Stir in coconut oil.
- Blend in egg whites and almond milk being careful not to over mix.
- When thickened, spread out into a greased or lined 8x4-inch loaf pan.
- Bake for about 70 minutes at 325°F or until internal temperature reaches about 215°F.
Video
Notes
Only 3g net carbs per slice if bread is sliced into 10 slices.
Can be stored in the freezer or refrigerator. If you freeze it, this bread will stay fresh for several months. If you store it in an airtight food storage container in the refrigerator, it will stay fresh for a couple of weeks.
Nutrition
Serving: 1slice | Calories: 155 | Carbohydrates: 14g | Protein: 5g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 0mg | Sodium: 126mg | Potassium: 153mg | Fiber: 11g | Sugar: 0g | Calcium: 103mg | Iron: 1mg
Additional Info
Net Carbs:
3
g
|
% Carbs:
11.5
%
|
% Protein:
19.2
%
|
% Fat:
69.2
%
|
SmartPoints:
5