YIELD: 16 SLICES

Hearty Seed Bread

Hearty vegan keto bread made entirely of seeds.
Free of gluten, grains, nuts, dairy, eggs, soy and
sugar. Full of ber, phytonutrients and healthy fat.

PREP TIME COOK TIME TOTAL TIME

10 minutes 1 hour 1 hour 10 minutes

Ingredients
1 1/2 cups raw pumpkin seeds (divided)
1/2 cup psyllium husks (whole)
1 cup raw sun ower seeds
1/2 cup ax seeds
1/2 cup chia seeds
1 teaspoon ne sea salt
1 tablespoon maple syrup or pinch powdered stevia
3 tablespoons olive oil
1 1/2 cups warm ltered water

Instructions
1. Preheat the oven to 350 degrees and line a 1-pound loaf pan with parchment
paper and set it aside.
2. Pulse 1 cup of the pumpkin seeds in a food processor or blender until nely
chopped. It should be medium-coarse our consistency (as shown in the
images).
3. In a large mixing bowl combine the pumpkin seed our with the remaining
pumpkin seeds, psyllium husks, sun ower seeds, ax seeds, chia seeds, salt
and maple syrup (or stevia).

4. Then stir in the warm water and olive oil, and combine until your batter forms.
5. With your hands press the batter into the loaf pan and bake for 45 minutes.
6. Take the loaf pan out of the oven and remove the loaf. Put the loaf on a sheet
pan so the top is down and return it to the oven to bake for 15 minutes.
 7. The bread is done when you tap on it and it sounds hollow inside.
8. Cool completely and then slice into 16 pieces.
9. Serve toasted.

Notes
STORAGE: If you will  consume this loaf within a week, store it in the refrigerator.
For longer store it in the freezer. For the best texture and taste, toast each slice
before enjoying (either from the refrigerator or from frozen).
TIPS: This bread requires no proo ng. Maple syrup or honey (1 tablespoon) can be
subbed in place of stevia. Melted coconut oil can be subbed in place of olive oil.

MACROS (per slice): 2g net carbs, 6g fat, 8g ber, 7g protein

© Sher Castellano CATEGORY: breakfasts

https://withfoodandlove.com/keto-bread/