Low Carb Seed Bread
It is becoming more increasing that people are looking for lower carb options to regular bread. This bread is packed full of seeds and ground almonds and makes the perfect bread once topped with delicious peanut butter, fresh banana and manuka honey!
GLUTEN FREE | VEGETARIAN | DAIRY FREE OPTION
Serves 12
Dry Ingredients
1 cup almond meal
1 cup pepitas
1 cup sunflower seeds
3/4 sesame seeds
Sprinkle paprika
1 tsp. salt
Wet Ingredients
6 eggs
2 zucchinis, blended in the food processor
1/4 cup skim or almond milk
1 tbsp. coconut oil
Directions
1. Preheat the oven to 175°C or 350°F.
2. Prepare a loaf tin with baking paper or grease with butter.
3. Place dry ingredients into a mixing bowl and mix until well combined.
4. Place wet ingredients into a separate mixing bowl and mix until well combined.
5. Mix dry and wet ingredients together and place mixture into prepared loaf tin.
6. Bake for 40 minutes until well baked.
7. Allow too stand for 15 minutes before thinly slicing.
8. Top with desired topping ideas and enjoy!
For best storage results, keep fresh in the fridge for 3-4 days before freezing for up to two months.
Have you made this recipe?
I would love to hear your comments or see your creations on social media; please tag #goingcoconuts with your creations! Bryn x
