LOW-CARB SEEDED BREAD
The complex seed and nut blend has a dense, crunchy texture with a fresh, earthy taste. Perfect for sandwiches, as a base for avocado toast.
LOW CARB SEEDED BREAD
Cook Time 40 minutes
Servings 12 slices
Calories 302 kcal per serving
2 cups flax meal
¼ cup almonds unsalted, chopped
¼ cup flaxseeds
¼ cup unsalted pumpkin seeds
¼ cup psyllium husk
¼ cup sunflower seeds unsalted
¼ cup walnuts chopped
2 tablespoons chia seeds
1 tablespoon baking powder
½ teaspoon salt
¼ cup butter unsalted
5 egg whites
½ cup buttermilk
Preheat oven to 350 degrees.
Line a bread pan with parchment.
Mix flax meal, nuts, seeds, baking powder and salt in a large mixing bowl, set aside.
In a separate bowl, melt butter.
Add egg whites, eggs and buttermilk, whisking until well combined.
Add egg mixture to flax mixture, stirring until well combined.
Transfer dough to prepared bread pan.
Bake for 40 minutes, until golden.
Remove from pan to cool.
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