Ingredients100ml (70g) flaxseeds (golden or brown)
100ml (62g) sunflower seeds 200ml (100g) almond flour 2 Tbsp psyllium husks 2 tsp baking powder 1 tsp salt a pinch of stevia or 1 tsp xylitol 250g buttermilk 6 large eggs a few pumpkin and/or sesame seeds |
MethodFinely grind the flaxseeds in a coffee grinder. Transfer to a large bowl.
Finely grind the sunflower seeds in the coffee grinder & transfer to the same bowl. Add the almond flour, psyllium husks, baking powder, salt & stevia to the ground seeds & mix well. In a separate bowl, add the buttermilk & eggs and whisk well. Pour the buttermilk mixture into the flour/seed mixture and mix well (with a wooden spoon). Pour the dough into a greased loaf tin and sprinkle the top with pumpkin and/or sesame seeds. Bake in the oven for 50 mins until cooked through (a skewer comes out clean when inserted). Remove from the oven, turn out onto a wire rack or breadboard and allow to cool for 15 mins before slicing. |
Recommendation
This bread doesn’t keep for long so wrap the sliced bread in plastic and freeze to retain its freshness.
Defrost a slice at a time as needed. It toasts really well, too!
Defrost a slice at a time as needed. It toasts really well, too!
Variations
* Instead of buttermilk, use Greek yoghurt or sour cream
* Add chopped nuts or cranberries
* Add chopped nuts or cranberries
