Seeds are a great way to add vitamins, minerals and fibre into your diet. This simple bread recipe uses ground seeds (no almond or coconut flour). Use any seeds you like … chia, pumpkin, sesame and sunflower are my favourites. This recipe is low in carbs, and has a nice crunchy texture.
INGREDIENTS (4 servings)
- 2 large eggs
- 20g sunflower seeds
- 20g pumpkin seeds
- 20g chia seeds
- 20g sesame seeds
- 20mL olive oil*
- 2g salt
INSTRUCTIONS
- Grind seeds in coffee grinder
- Blend eggs and olive oil
- Add dry ingredients and salt into egg mixture.
- Pour into buttered/lined loaf pan
- Bake at 350°F (180°C) for about 20 min.
NOTES
- Mixture should have “jelly” consistency due to high fibre content. This bread will not rise in the oven.
- Pumpkin seeds can turn the loaf green (this is normal).
- If using aluminum pan, coat with cold butter to avoid sticking.
- Baking times will vary by oven and mould type.
- Cool before slicing. Toast before serving.
BONUS TIPS
- Use 40g seeds per egg:
- Chia/flax/pumpkin → lower in carbs
- Sunflower/sesame → higher in carbs
- Olive oil can be substituted for melted butter, or reduced/omitted for lower fat version.
- Be sure not to over-grind seeds (for better texture)
- Add herbs, rosemary, fennel seeds, onion flakes or garlic powder for more savoury bread.
- Add dried cranberries (grind with seeds) for a hint of sweetness. Just be sure to add the carbs.
MACROS PER SERVING (1/4 loaf)
195 cal | 17g fat | 1g net carbs | 8g protein
* Note: Instagram post shows 10mL of olive oil in list of ingredients … this should have been 20 mL. Macros are correct.