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DRY INGREDIENTS

Raw Sunflower Seeds = 180 g / 1 1/2 cup

Notes:

1.  The sunflower seeds must be finely ground.

2.  Refer to this video on how to grind the sunflower seeds -  https://youtu.be/azM2TFxauVA

Golden Flaxseeds = 180 g / 1 1/2 cups

(The golden flaxseeds are finely ground in my multi grinder. If you're using flaxseed meal, do grind it further until a finer texture.so that the bread will be lighter)

Baking Powder = 16 g / 4 tsp

Salt = 1/2 to 1 tsp

Whole Psyllium Husks = 27 g / 3 tbsp

(Note: The psyllium husks must be ground until half its original volume before using then weigh it. This is important as it will absorb the water more effectively and this is actually more suitable for baking. However, if you are using pre ground psyllium powder, only 1 to 2 tsp is required as it is very concentrated. If you add too much, the bread will be denser, wetter and stickier. Please see this video about psyllium husk and powder for better understanding and success)

WET INGREDIENTS

Egg Whites = 8 large (287 g) OR 4 whole large eggs

(Note: The protein from egg whites helps to boost the rise while the fats from egg yolks hinders the rise. Using egg whites also prevents any eggy taste. Hence, it is recommended to use egg whites)

Apple Cider Vinegar = 45 ml (3 tbsp) (White vinegar or lemon juice can be used too)

Hot or boiling water = 200 ml (2/3 cup + 2 1/2 tbsp)

1.  For best results, weigh the ingredients with a digital scale

2.  Preheat the oven at 350F or 180C.

3.  In a bowl, mix all the dry ingredients until well combined.

4.  Add all the wet ingredients and mix until a soft dough is formed.

5.  Pour the dough into an 8x4 inch loaf pan. Grease the pan and line with parchment paper. You can also shape the dough into a loaf then place it into the pan.

6.  Spread the dough evenly and leave the top round so that the bread will look taller.

7.  Top with any seeds or nuts of your choice (optional).

8   Bake at the lowest rack for 60 mins or until cooked.

9.  Cool completely on a wire rack before slicing. If you sliced it thinner, you may get 20 servings and for thicker slices, you may get 16 to 18 servings.

10.  The bread can be kept at room temperature for a few days if you have a cool and dry climate otherwise, it's best to refrigerate them earlier. They can be refrigerated up to 2 weeks and frozen for months.

[Total Servings = 18]

NUTRITION INFO PER SERVING

Total Carb = 5.6 g

Dietary Fiber = 4.6 g

Net Carb = 1.0 g

Calories = 76

Total Fat = 5.0 g

Protein = 4.6 g

This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.

Recipe by lowcarbrecipeideas

Find more great recipes at lowcarbrecipeideasofficial.com

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