This content originally appeared on ForGoodMeasure. Republished with permission.
Still warm, baked bread or crispy toast are my breakfast staples. Paired with butter then topped with warm apple jam — the sun promises to shine even on a cloudy morning. My seedy bread holds up to a knife straight from the oven, as well as, the toaster after it’s cooled.
Low-Carb Seedy Bread
The complex seed and nut blend has a dense, crunchy texture with a fresh, earthy taste. Perfect for sandwiches, as a base for avocado toast, and of course … breakfast.
Servings 12 slices
2 cups flax meal¼ cup almonds unsalted, chopped¼ cup flaxseeds¼ cup unsalted pumpkin seeds¼ cup psyllium husk¼ cup sunflower seeds unsalted ¼ cup walnuts chopped2 tablespoons chia seeds1 tablespoon baking powder½ teaspoon salt¼ cup butter unsalted 5 egg whites2 eggs½ cup buttermilk
Preheat oven to 350 degrees.
Line a bread pan with parchment.
Mix flax meal, nuts, seeds, baking powder and salt in a large mixing bowl, set aside.
In a separate bowl, melt butter.
Add egg whites, eggs and buttermilk, whisking until well combined.
Add egg mixture to flax mixture, stirring until well combined.
Transfer dough to prepared bread pan.
Bake for 40 minutes, until golden.
Remove from pan to cool.
Sodium: 183mg | Sugar: 1g | Fiber: 13g | Cholesterol: 37mg | Calories: 302kcal | Fat: 23g | Protein: 10g | Carbohydrates: 16g
Please note that the nutritional information may vary depending
on the specific brands of products used. We encourage everyone to check specific
product labels in calculating the exact nutritional information.