Low-Carb Seeded Bread – Recipe!

I love good bread, especially sourdough bread that is made with my natural yeast.  However, there are days that I can’t always prepare a loaf or I want to watch my carb intake, so I opt for an easier recipe.  This Low-Carb Seeded Bread I found online at Eating Well Magazine 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 find a home.

It does crumble slightly if you slice it too thin, but I recommend to refrigerate it for easier slicing after it’s baked.  If toast is what you’re after — slicing it and putting it on a sheet pan under the broiler or toaster oven works best.  It’s also gluten-free for those of you with sensitive tummies and it’s wonderful with soup, salad or served as an appetizer with vegetables or cured meat on top.

Ingredients

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)

To Prepare:

1. Preheat oven to 350 degrees.  Grease a 9 x 5 inch loaf pan with oil, set aside.
2. 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.
3. Add remaining seeds to a large bowl along with almond flour, coconut flour, baking powder, baking soda and salt, stir to combine.
4. 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.
5. 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!