Delicious low-carb pumpkin seed bread recipe
Ingredients:
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1 cup pumpkin seeds (plus extra for topping)
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1/2 cup almond flour
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1/4 cup coconut flour
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1/4 cup flaxseed meal
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1/4 cup sunflower seeds (optional)
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1 tbsp chia seeds
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1 tsp baking powder
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1/2 tsp baking soda
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1/2 tsp sea salt
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4 large eggs
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1/4 cup olive oil (or melted coconut oil)
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1/2 cup unsweetened almond milk
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1 tbsp apple cider vinegar
Instructions:
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Preheat oven to 175°C / 350°F. Line a loaf pan with parchment paper or lightly grease it.
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In a food processor or blender, pulse the pumpkin seeds until roughly ground (not too fine).
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In a large bowl, mix together the ground pumpkin seeds, almond flour, coconut flour, flaxseed meal, chia seeds, sunflower seeds (if using), baking powder, baking soda, and salt.
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In another bowl, whisk the eggs, olive oil, almond milk, and apple cider vinegar until well combined.
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Add the wet ingredients to the dry ingredients and stir until a thick batter forms. Let sit for 5–10 minutes to allow the chia and flax to absorb moisture.
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Pour the batter into the loaf pan and smooth the top. Sprinkle extra pumpkin seeds on top for crunch.
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Bake for 40–50 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown.
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Let the bread cool completely in the pan before slicing.
🧊 Storage Tips:
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Store in an airtight container in the fridge for up to 5 days.
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Freezes well – slice and freeze individually for easy toasting!
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