Sunflower Seed Bread

This is a follow up to the Keto Sunflower Seed Buns. This loaf version turned out so well - rises beautifully, is light, soft, fluffy and crispy when toasted. Sunflower seed is a great alternative for low carb baking as it is not only cheap but quite low in net carbs too. It has a slightly nutty and neutral flavor; hence, it should be well accepted. It makes a great replacement for other low carb flour such as almond flour with a 1:1 ratio. I made a cost comparison (based on the costs from my home country) for making keto bread and found out that sunflower seed is about equivalent to coconut flour while almond flour costs 5 times more. Hence, if you are not a fan of coconut flour, ground sunflower seed is a good replacement. And if you find almond flour and other nut flours are expensive, ground sunflower seed is a great alternative to save you quite a bit of money. Or if you are allergic to nuts or coconut, this is a good substitute. Sunflower seeds are versatile seeds that are technically a fruit. These tiny sunflower seeds are loaded with many nutrients. Sunflower seeds especially have a huge amount of vitamin E and selenium. These vitamins are worked as the antioxidants that can protect our body cells against free radicals damage. Also, these play a role in various chronic diseases. In addition, these sunflower seeds are an excellent source of beneficial plant compounds such as phenolic acid and flavonoids. These can also function as the antioxidants. When the sunflower seeds are sprouted, their compound of the plant increased. During my early experimentation with ground sunflower seeds, I was surprised to discover that the bread turned green. It turns out that they contain chlorophyll, also known as chlorogenic acid which reacts with the baking soda in a recipe when heated and once the product cools, it turns green but still edible. Hence, it's best not to use baking soda with ground sunflower seed unless you do not mind the color change.

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