This content originally appeared on ForGoodMeasure. Republished with permission.
Still warm, baked bread or crispy toast are my breakfast staples. Paired with butter then topped with warm apple jam — the sun guarantees to shine even on a cloudy morning. My seedy bread holds as much as a knife straight from the oven, in addition to, the toaster after it’s cooled.
Low-Carb Seedy Bread
The complex seed and nut mix has a dense, crunchy texture with a fresh, earthy taste. Perfect for sandwiches, as a base for avocado toast, and naturally … breakfast.
Ingredients
-
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 -
2
eggs -
½
cup
buttermilk
Instructions
-
Preheat oven to 350 degrees.
-
Line a bread pan with parchment.
-
Mix flax meal, nuts, seeds, baking powder and salt in a big mixing bowl, put 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 chill.
Recipe Notes
Net carbs: 3g
Nutrition Facts
Low-Carb Seedy Bread
Amount Per Serving
Calories 302
Calories from Fat 207
% Every day Value*
Fat 23g35%
Cholesterol 37mg12%
Sodium 183mg8%
Carbohydrates 16g5%
Fiber 13g54%
Sugar 1g1%
Protein 10g20%
* Percent Every day Values are based on a 2000 calorie weight-reduction plan.
Please note that the dietary information may vary depending
on the precise brands of products used. We encourage everyone to ascertain specific
product labels in calculating the precise dietary information.
