Nut and Seed Bread

5 Reviews
100% would make this recipe again

This super easy low-carb bread recipe is inspired by the blog My New Roots.

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Incubation : 2 h Preparation : 10 min Cooking : 1 h Standing : 1 h Cooking Dish : standard loaf pan (30x11x7cm) or (24x13x7cm)
160 calories/serving

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Ingredients

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
3 tbsp coconut oil, melted 40 g
1 1/3 cup water 330 mL

Method

  1. Line a loaf pan with parchment paper. Set aside.
  2. In a bowl, mix the sunflower, flax and chia seeds, hazelnuts, oats, psyllium and salt.
  3. In a measuring cup, mix the water and oil. Pour into the dry ingredients and mix well for a few minutes until mixture thickens and there isn't any liquid left at the bottom of the bowl.
  4. Transfer the mixture into the loaf pan. Press the mixture using the back of a spoon. This is crucial to ensure that the bread does not crumble when slicing. Let rest on the counter for 2 hours.
  5. Preheat the oven to 175°C/350°F. Transfer the bread to the middle of the oven and bake for 20 min. Remove from the oven, unmold then put the bread back into the oven, directly on the oven rack. Bake for an additional 40 min, until golden-brown.
  6. Let cool completely, then slice.

Observations

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.

This recipe is reserved to subscribers to Premium and VIP

N.B. If you are a physician or health professional, you may request free access.

Nutrition Facts Table

per 1 serving (30 g)

Amount

% Daily Value

Calories

160

Fat

11 g

18 %

Saturated 3.2 g
+ Trans 0 g

16 %

Cholesterol

0 mg

Sodium

100 mg

4 %

Carbohydrate

11 g

4 %

Fibre

5 g

19 %

Sugars

1 g

Net Carbs

6 g

Protein

5 g

Vitamin A

0 %

Vitamin C

0 %

Calcium

4 %

Iron

9 %
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches ½
Fats 2 ½
More info
Check out our Meal Plans for Type 2 Diabetes

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5 Reviews (5 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Nuts | Bread | Bake | Scandinavian

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