This super easy low-carb bread recipe is inspired by the blog My New Roots.
1 cup | sunflower seeds | 140 g | |
1/2 cup | flax seeds | 90 g | |
2/3 cup | hazelnuts, shelled | 65 g | |
1 1/2 cup | rolled oats | 150 g | |
3 tbsp | chia seeds | 30 g | |
4 tbsp | psyllium husks | 18 g | |
1 tsp | salt | 4 g | |
1 tbsp | maple syrup | 15 mL | |
3 tbsp | canola oil | 45 mL | |
1 1/3 cup | water | 330 mL |
For easier slicing, leave the bread for a couple of hours in the fridge beforehand. It will be much easier to slice then. The bread keeps for a couple of days in the fridge and several months in the freezer. Slice before freezing.
per 1 serving (30 g)
Amount % Daily Value |
Calories 160 |
Fat 11 g 18 % |
Saturated
1.1 g
6 % |
Cholesterol 0 mg |
Sodium 100 mg 4 % |
Carbohydrate 12 g 4 % |
Fibre 5 g 19 % |
Sugars 1 g |
Net Carbs 7 g |
Protein 5 g |
Vitamin A 0 % |
Vitamin C 0 % |
Calcium 5 % |
Iron 10 % |
Food Group | Exchanges |
---|---|
Starches | ½ |
Fats | 2 ½ |
Other Foods | 0 |
Worth the time and effort. Very tasty with a wedge of Laughing Cow cheese and 1/2 teaspoon of sugarless Apricot Jam.
This is excellent.