Low Carb, Gluten-free Seed Loaf
This is one of my all-time favorite low carb gluten-free seed loaf recipes.
It’s perfect for breakfast. Add a little butter, a slice of cheese, and some avo and you’re good to go.
1/4 cup coconut flour
1/4 cup sunflower flour
1/4 cup flax seeds (I use blonde)
1/4 cup sunflower seeds
1/4 cup pumpkin seeds
1/4 cup sesame seeds
2 Tblsps psyllium husk
2 tsp baking powder
1/4 tsp baking soda
1 Tblsp apple cider vinegar
A crack of Himalayan pink salt
100g butter melted
1 cup water warm
Combine all the dry ingredients together in a food processor and pulse roughly.
I just pulse long enough to break the seeds a bit smaller. I like the texture of the seeds.
Stir the melted butter, apple cider vinegar, and eggs together then add the warm water.
Combine the dry and wet ingredients then stir until well mixed.
Leave to rest for 10 mins for the mixture to thicken.
Scoop into a greased mini loaf tin or shape as you like on greased baking paper.
Bake at 180C for 35 – 45 minutes.
Insert a skewer or toothpick into the center of the bread.
If it comes out clean it’s done.
Prepared, tried, and tested Caashifa Adams Young
The only changes I made
– Sunflower flour (as I could not find any) I used regular GF All purpose flour.
– I also used flax flour instead of seeds
– I added an extra 1 tsp baking powder
This turned out to be a very light and wonderful Low Carb, Gluten-free Seed Loaf
As you will notice I baked them in an 8-well large cupcake pan and 2 mini bread pans as I want them as single servings for myself for work