This content originally appeared on ForGoodMeasure. Republished with permission.
Still warm, baked bread or crispy toast are my breakfast staples. Paired with butter then topped with warm apple jam — the sun promises to shine even on a cloudy morning. My seedy bread holds up to a knife straight from the oven, as well as, the toaster after it’s cooled.
Low-Carb Seedy Bread
The complex seed and nut blend has a dense, crunchy texture with a fresh, earthy taste. Perfect for sandwiches, as a base for avocado toast, and of course … breakfast.
Ingredients
- 2 cups flax meal
- ¼ cup almonds unsalted, chopped
- ¼ cup flaxseeds
- ¼ cup unsalted pumpkin seeds
- ¼ cup psyllium husk
- ¼ cup sunflower seeds unsalted
- ¼ cup walnuts chopped
- 2 tablespoons chia seeds
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¼ cup butter unsalted
- 5 egg whites
- 2 eggs
- ½ cup buttermilk
Instructions
-
Preheat oven to 350 degrees.
-
Line a bread pan with parchment.
-
Mix flax meal, nuts, seeds, baking powder and salt in a large mixing bowl, set aside.
-
In a separate bowl, melt butter.
-
Add egg whites, eggs and buttermilk, whisking until well combined.
-
Add egg mixture to flax mixture, stirring until well combined.
-
Transfer dough to prepared bread pan.
-
Bake for 40 minutes, until golden.
-
Remove from pan to cool.
Recipe Notes
Net carbs: 3g
Nutrition Facts
Low-Carb Seedy Bread
Amount Per Serving
Calories 302 Calories from Fat 207
% Daily Value*
Fat 23g35%
Cholesterol 37mg12%
Sodium 183mg8%
Carbohydrates 16g5%
Fiber 13g54%
Sugar 1g1%
Protein 10g20%
* Percent Daily Values are based on a 2000 calorie diet.
Please note that the nutritional information may vary depending
on the specific brands of products used. We encourage everyone to check specific
product labels in calculating the exact nutritional information.
Post Views: 172
