Pumpkin Sunflower Seed Psyllium Bread
A low carb gluten free pumpkin sunflower seed psyllium bread. It's
packed with hearty seeds and fiber. Enjoy it as a snack or along with a
1/2 cup (60 g) psyllium husks, finely ground
1/4 cup (40 g) chia seeds
1/4 cup (40 g) pumpkin seeds
1/4 cup (40 g) sunflower seeds
2 Tbsp (15 g) ground flax or sesame seed flour
1 tsp baking powder
1/4 tsp salt
3 Tbsp coconut oil, melted
1 1/4 cup (300 g) egg whites
1/2 cup almond milk, unsweetened
In large mixing bowl, stir together 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 into mini loaf pan (5 1/2 x 3 1/8 x 1 7/8 Inch).
Bake for about 70 minutes or until internal temperature reaches about
215 degrees F.
Makes: 12 servings
Nutritional Information per Serving: Calories 135, Protein 12 gr, Fat
10.5 gr, Sat fat 5.6 gr, Sugar .6 gr, Carbohydrates 8.5 gr, Fiber 6 gr,
Sodium 90 mg, Cholesterol 0 gr
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