I love good bread, especially sourdough bread that is made with my natural yeast. However, there are days that I can’t always prepare such a loaf or I want to watch my carb intake, so I opt for a easier recipe. Low-Carb Bread can be a tricky thing to make because without gluten or flour, the loaf has no structure and can tend to be dry, or fall apart easily. I have tried many recipes in the low-carb bread category and most of them fall short on flavor and texture, well not any more.
I have been subscribing to Eating Well Magazine since its inception many years ago. I had a friend who was an early investor in the magazine and gave me a free subscription for many years – which was nice. After years of publications, they recently merged with Cooking Light Magazine and are now just under one umbrella, Eating Well Magazine. One of the things that I love about this magazine is that it is written by medical, culinary and food professionals that research their topics. The recipes tend to be well tested and offer dietary information and no I don’t work for them.
I found this recipe online at Eating Well Magazine for this Seeded Quick Bread and I must say, it’s simply delicious. The texture is moist on the inside and the crust is crunchy and nutty, which makes it great to slice and spread sweet or savory items on top. It’s also super simple to make, especially if you already have a pantry of seeds just waiting to get used up.
It does crumble slightly if you slice it too thin, but I recommend to refrigerate it for easier slicing. If toast is what you’re after, then slice it and put it on a sheet pan under the broiler or toaster oven – you may never get it out of a conventional toaster. It’s also gluten-free for those of you with sensitive tummies.
1/4 cup hulled sunflower seeds
1/4 cup hulled pumpkin seeds, or pepitas
3 tablespoons golden flaxseeds
3 tablespoons sesame seeds, white or black
1 3/4 cups almond flour
1/4 cup coconut flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3 large eggs
1 cup buttermilk
1/4 cup vegetable oil
1 tablespoon chia seeds
1 tablespoon maple syrup
(Makes 1 Loaf)
- Preheat oven to 350 degrees. Grease a 9 x 5 inch loaf pan with oil, set aside.
- Combine sunflower seeds, pumpkin seeds, flaxseeds and sesame seeds and place them in a dry skillet over medium heat. When seeds begin to pop, remove from heat and let cool. Reserve 2 tablespoons of seed mixture for topping.
- Add remaining seeds to a large bowl along with almond flour, coconut flour, baking powder, baking soda and salt, stir to combine.
- In a separate bowl, whisk together eggs, buttermilk, oil, chia seeds and maple syrup. Combine wet and dry ingredients and stir until smooth. Spoon into prepared pan and top with reserved seed mixture. Let bread stand 10 minutes.
- Bake for 32-40 minutes, or until a toothpick comes clean. Remove from oven and let cool for 30 minutes before turning out into a rack to cool completely. Enjoy!