Sunflower Pumpkin Seed Bread

About 3 years ago, I developed a recipe for sunflower pumpkin seed buns which turned out so light, soft and fluffy. Today, I made it into a loaf recipe, and it turned out so well. It rises well and is light, soft and fluffy with a pleasant taste and it is so crispy when toasted. It's important to note that the seeds of sunflower contain chlorophyll, which reacts with baking soda and powder thereby causing something called "chlorogenic quinone-amino acid greening. Hence, you will find that the baked goods will turn green once it cools down, but it is still edible. However, this reaction can be countered by adding a bit of vinegar or lemon juice to the recipe. As we have apple cider vinegar in almost all keto bread, the issue of turning "green" should not arise or may be minimal. Both pumpkin and sunflower seeds are great alternatives for low carb baking as they are not only cheap but healthier and lower in net carbs.

Ingredients
directions
Nutrition Info

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 dough is formed. The dough is quite runny, but it is normal.

5.  Transfer dough into an 8x4 inch loaf pan lined with parchment paper.

6.  Spread evenly. Top with pumpkin and sunflower seeds. Press down gently so the seeds will stick to the dough.

7   Bake at the lowest rack for 1 hour. It is done when the internal temperature is 200 F or 93 C.

8.  Cool completely before slicing.

9.  The bread can be stored at room temperature for a few days provided you have a cool and dry climate. Otherwise, it is better to store in the fridge earlier for up to 1 week or freeze for up to 6 months.

[Total Servings = 16]

NUTRITION INFO PER SERVING

Total Carb = 3.7 g

Dietary Fiber = 2.0 g

Net Carb = 1.7 g

Calories = 158

Total Fat = 11.3 g

Protein = 9.6 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

‍

Video Tutorial

About the recipe

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Preparation: 
15 minutes
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Cook time: 
1 hour
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Portions: 
16 servings
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Difficulty: 
Easy
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Sunflower Pumpkin Seed Bread

About 3 years ago, I developed a recipe for sunflower pumpkin seed buns which turned out so light, soft and fluffy. Today, I made it into a loaf recipe, and it turned out so well. It rises well and is light, soft and fluffy with a pleasant taste and it is so crispy when toasted. It's important to note that the seeds of sunflower contain chlorophyll, which reacts with baking soda and powder thereby causing something called "chlorogenic quinone-amino acid greening. Hence, you will find that the baked goods will turn green once it cools down, but it is still edible. However, this reaction can be countered by adding a bit of vinegar or lemon juice to the recipe. As we have apple cider vinegar in almost all keto bread, the issue of turning "green" should not arise or may be minimal. Both pumpkin and sunflower seeds are great alternatives for low carb baking as they are not only cheap but healthier and lower in net carbs.

Ingredients

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DRY INGREDIENTS

Ground Raw Sunflower Seeds = 240 g / 2 cups (Refer to this video on how to grind the sunflower seeds)

Ground Raw Pumpkin Seeds = 120 g / 1 cup (Refer to this video on how to grind the pumpkin seeds)

Baking Powder = 12 g / 3 tsp

Salt = 1/2 to 1 tsp

Whole Psyllium Husk = 27 g / 3 tbsp (Ground until half its original volume and weigh after grinding. If using pre ground psyllium powder, only 1 to 2 tsp is required. Watch this video on how to grind the psyllium husk)

WET INGREDIENTS

Apple Cider Vinegar = 45 ml / 3 tbsp (You can also use white vinegar)

Hot or boiling water = 300 ml (1 1/4 cups)

Options for eggs:

1.  6 large egg whites (210 g) (As used in the video. The protein from egg whites helps to boost the rise and the bread do not taste eggy.)

2.  210 g of egg whites from cartons

3.  3 large whole eggs (170 g) (Will have less rise and taste eggier)

4.  38 g egg white powder + 210 ml room temperature water (to rehydrate the egg white powder). (Add the egg white powder into the dry ingredients and the room temperature water into the wet ingredients.)

Directions

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 dough is formed. The dough is quite runny, but it is normal.

5.  Transfer dough into an 8x4 inch loaf pan lined with parchment paper.

6.  Spread evenly. Top with pumpkin and sunflower seeds. Press down gently so the seeds will stick to the dough.

7   Bake at the lowest rack for 1 hour. It is done when the internal temperature is 200 F or 93 C.

8.  Cool completely before slicing.

9.  The bread can be stored at room temperature for a few days provided you have a cool and dry climate. Otherwise, it is better to store in the fridge earlier for up to 1 week or freeze for up to 6 months.

Nutritions

[Total Servings = 16]

NUTRITION INFO PER SERVING

Total Carb = 3.7 g

Dietary Fiber = 2.0 g

Net Carb = 1.7 g

Calories = 158

Total Fat = 11.3 g

Protein = 9.6 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

‍