Seed Bread

By Gabby

A seed grinder was on my Christmas wish list and Santa brought me one. So I tried a few seed bread recipes from the Real Meal Revolution out on the family and this one was the winner. It has egg whites in it, so it helps lighten it a bit. It has a good chew, but is not so dense that it requires a lot of fat to soften it. It is a nice blend.
It's best served toasted in an open face manner with just about anything on top. I just spread some butter or coconut oil on it and have it with my morning coffee, but I am thinking a nice soft boiled egg with some avocado would be quite yummy.

Seed Bread
Ingredients
  • 1 teaspoon fennel seeds, lightly crushed (if you don't like fennel, try cumin or coriander seeds)

  • 8.8 oz golden flax seed, grind them fresh (never buy pre ground flax, it can become toxic)

  • 2 tablespoons sesame seeds

  • 1.4 oz raw or roasted pumpkin seeds

  • 0.9 oz whole brown flax seeds

  • 1 teaspoon baking powder

  • 1 teaspoon salt

  • 1 teaspoon Xylitol

  • 1/2 teaspoon Guar gum

  • 2 whole eggs

  • 1/2 cup water

  • 5 tablespoons walnut or almond oil

  • 5 egg whites, whisked to stiff peaks

Directions
  1. Preheat your oven to 350 degrees F

  2. Grease with butter the bottom and sides of a 4x9 loaf pan

  3. In a small bowl, whisk 2 whole eggs, water and oil until combined. Set aside

  4. Separate your 5 egg whites (save your yolks for some home made mayo) into a bowl and beat them on high to form stiff peaks. You can have this running while you are preparing your dry ingredients. It takes about 3-4 minutes depending on your mixer

  5. In a large bowl combine all your dry ingredients and mix until combined.

  6. Add the egg and oil mixture to the dry ingredients and stir until the dry ingredients are wet and well combined.

  7. Gently fold in the stiff egg whites until completely incorporated. Be slow and gentle so you don't loose the air you put into them.

  8. Pour the batter into your prepared loaf pan and bake for about 45 minutes. You cannot test this with a toothpick or a tap on the top like typical breads. The top should be dry and when you gently press on it, it should not dent in. My loaf cooked for 45 minutes, but I think it would have benefited from an additional 3-5 minutes.

  9. Top with your favorite low-carb toppings.


Nutritional Facts

Servings
12
Serving is one slice
Calories
89
Carbohydrates
0.78g
Fat
7.98g
Protein
3.39g

snacks appetizer bread side dish low carb vegetarian dairy free

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