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Light As Air Seed Bread

A light, gluten-free, and low-carb bread made with seeds and almond flour, perfect for breakfasts or sandwiches.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 12 slices
Course: Breakfast, Snack
Cuisine: Gluten-Free, Healthy
Calories: 120
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups assorted seeds (like sunflower, pumpkin, sesame) Choose any combination of seeds you prefer.
  • 1 cup almond flour Adds protein and keeps the loaf low carb.
  • 1 cup psyllium husk Acts as a binder and gives the crumb a soft texture.
  • 1/2 teaspoon salt
  • 1 tablespoon baking powder Leavening agent.
Wet Ingredients
  • 2 tablespoons olive oil Can be replaced with applesauce for a lower fat option.
  • 3 cups water Helps to combine the ingredients.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a large mixing bowl, combine the assorted seeds, almond flour, psyllium husk, salt, and baking powder.
  3. Add the olive oil and water, mixing until well combined.
  4. Let the mixture sit for about 30 minutes to thicken.
Baking
  1. Transfer the dough into a prepared loaf pan and smooth the top.
  2. Bake for 35 to 40 minutes or until the crust is golden brown.
  3. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

Store cooled slices in an airtight container or bag at room temperature for up to four days. For longer storage, freeze slices in a single layer on a tray, then move to a freezer bag.