A low carb gluten free sunflower and pumpkin seed bread made with psyllium. It’s packed with hearty seeds and fiber. revel in it as a snack or together with a meal. The psyllium based totally recipes appearance notable. however, a variety of people have trouble with them. There appears to be plenty of factors worried to make sure you get a great bread. I have a tendency to stay far from recipes which might be clean to make a mistake. especially due to the fact I don’t have numerous time for more than 2 or 3 tries. I generally give up at that point if the recipe doesn’t work out. That’s one of the reasons I haven’t experimented a good deal with psyllium. Thank goodness there are low carb psyllium bread mixes that are first-rate simple to make. And, they pretty a whole lot assure a great loaf of low carb bread.
Ingredients
- 1/2 cup whole psyllium husks finely ground, 60g
- 1/4 cup chia seeds 40g
- 1/4 cup pumpkin seeds 40g
- 1/4 cup sunflower seeds 40g
- 2 tablespoons flaxseed meal (15g) or sesame seed flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3 tablespoons coconut oil melted
- 1 1/4 cup egg whites (300g) I used pasteurized in a carton
- 1/2 cup almond milk
commands
- In big blending bowl, stir collectively psyllium, chia, pumpkin seeds, sunflower seeds, flax, baking powder, and salt.
- Stir in coconut oil.
- blend in egg whites and almond milk being careful not to over mix.
- when thickened, spread out right into a greased or coated 8x4-inch loaf pan.
- Bake for approximately 70 minutes at 325°F or till internal temperature reaches approximately 215°F.
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