Sunflower Seed Bread
This sunflower seed bread is naturally gluten-free, packed with 5 different seeds, and made without flour. No kneading or rising required.
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Servings: 12 slices
Ingredients
- 1 ½ cup (210 g) sunflower seeds
- 3 tablespoons (25 g) hemp seeds
- 3 tablespoons (30 g) sesame seeds
- ¼ cup (40 g) ground flaxseed
- ¼ cup (40 g) chia seeds
- ⅓ cup (30 g) whole psyllium husks see notes
- ½ teaspoon sea salt
- ¼ cup (65 g) tahini
- 1 ¼ cup (300 ml) boiling water
Instructions
- Oven: Preheat the oven to 400°F (200°C).
Seeds: Add the sunflower seeds, sesame seeds, ground flax seeds, chia seeds, psyllium husks, and salt to a large mixing bowl. Give it a good mix.
Combine: Form a well at the center of the seeds and pour in the tahini and the boiling water. Stir with a spatula until well combined. Note that the psyllium forms a gel very quickly.
Transfer the mixture to a loaf pan lined with parchment paper. Use a spatula to press it down tightly into the pan.
Bake for 50 minutes at 400°F (200°C), fan. Let cool completely before slicing.
Notes
- Psyllium: If you opt for psyllium husk powder, be sure to measure it accurately with a digital scale.
- Storage: Put the bread in a large zip bag (I use these large reusable vacuum zip bags) or wrap the bread in plastic wrap. Then, store it in the refrigerator for 5-6 days. Refrigeration prevents oxidation and keeps the bread fresh and moist for longer.
- To serve: Eat it as is or give it a quick toast to warm it up and add a light crunch.
- Freeze: This bread freezes incredibly well for up to 3 months. Slice the bread completely and store the slices in a zip bag or in bundles of 2 or 3 sliced in plastic wrap.
Nutrition
Calories: 221kcal | Carbohydrates: 14g | Protein: 7g | Fat: 16g | Saturated Fat: 2g | Fiber: 9g | Sugar: 0.5g
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