Pumpkin Sunflower Seed Psyllium Bread
Try this Pumpkin Sunflower Seed Psyllium Bread recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 12
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains eggs
dairy free
pescatarian
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1/2 cup (60g) psyllium husks finely ground
- 1/4 cup (40g) chia seeds
- 1/4 cup (40g) pumpkin seeds
- 1/4 cup (40g) sunflower seeds
- 2 tablespoons (15g) ground flax or sesame seed flour
- 3 tablespoons coconut oil melted
- 1 1/4 cup (300g) egg whites (i used pasteurized in a carton)
- 1/2 cup almond milk
- Carbohydrate 0.446323749338626 g
- Cholesterol 0.476388888336593 mg
- Fat 3.51021020821183 g
- Fiber 0.000368055555555556 g
- Protein 0.309634721765198 g
- Saturated Fat 3.01038774297989 g
- Serving Size 1 1 Serving (13g)
- Sodium 8.19279859661335 mg
- Sugar 0.44595569378307 g
- Trans Fat 0.205706111104898 g
- Calories 33 calories
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 a greased or lined 8x4-inch loaf pan.Bake for about 70 minutes or until internal temperature reaches about 215°F.
