This recipe is designed to teach everyone how to make quick keto seed bread
Course Main Course, Snack
Prep Time 5 minutesminutes
Cook Time 35 minutesminutes
Servings 14slices
Calories 132kcal
Ingredients
25gramscoconut flour (1/4 cup)
75gramsfinely ground flaxseed meal (1 cup)I use golden flaxseed meal
9gramsinstant dry yeast (1 TBS), optionalfor flavor only
5gramsbaking powder (1 tsp)
1/4tspsalt
35gramschia seeds (1/4 cup)
145gramsraw and hulled sunflower seeds or pumpkin seeds (1 cup)can also use half sunflower and half pumpkin seeds
1/4cupbutter, melted and cooled
2largeroom temperature eggs
250mlWARM water (1 cup) warm water helps soften the seeds for a better texture
Instructions
Preheat oven to 350 degrees. Line a 7 x 3 inch loaf pan with parchment paper. Allow the paper to hang over the sides for easy removal. Sift the coconut flour, flaxseed meal, yeast (if using), baking powder and salt in a large mixing bowl until there are no lumps.
Stir in the chia and sunflower/pumpkin seeds until fully combined. Stir in the butter and eggs until all the dry ingredients are moist. Stir in the warm water until a thin dough forms. The mixture will look watery at first but continue to stir about 30 seconds and it will thicken.
Pour the dough into the prepared loaf pan and use a spatula to spread evenly throughout the pan. Bake at 350 degrees for 35 to 40 minutes or until golden and a tester comes out clean. Remove from the oven and allow to cool in the pan at least 1 hour to firm up.
Grasp the overhanging parchment paper. Lift the bread out of the pan and transfer to a wire rack. Allow to cool completely before slicing.