I long for a bread that tastes delicious, is moist, not as hard as a rock and that doesn’t send daggers of pain shooting into my stomach with every mouthful – and this bread fits the bill!

I am loving this low carb diet, but I am loving the challenge of modifying recipes and experimenting with different ingredients and techniques even more.

I have been on an elimination diet since 2009 – back then I was baking without gluten, dairy, eggs, yeast and sugar, which was an immense challenge, but actually creating something quite delicious that was similar in texture and taste to the real thing was the best feeling!

This recipe is an amalgamation of various recipes and I think that this version is yummy – nothing quite beats a slice of bread, fresh out of the oven slathered in a thick layer of butter!

Low Carb Seed Bread (51.89g carbs per loaf)

Ingredients:

1/4 cup ground sunflower seeds
1/4 cup ground sesame seeds
3/4 cup ground flax seeds
1/4 cup almond flour
1/4 cup coconut flour
1/2 tsp salt
4 large eggs
60ml liquid coconut oil (warming the solid coconut oil, creates the liquid)
1 tsp bicarb
1 tsp apple cider vinegar
120ml warm water
1 tsp baking powder
1 Tbs birch bark xylitol

Optional:

1 tsp whole sesame seeds
1 tsp whole sunflower seeds
1 tsp chai seeds
And a mixture of seeds for sprinkling on the top of the bread

Directions:

Heat oven to 220 degrees Celsius
Grease a small bread tin – this recipe doesn’t rise as much as other breads, so using a smaller tin should give you some extra height
Grind seeds in a coffee grinder
Combine ground sunflower seeds, ground sesame seeds, ground flax seeds, almond flour, coconut flour and salt
Beat eggs until fluffy and slowly add coconut oil
Mix the bicarb and vinegar together until it froths and bubbles
Add it to the warm water along with the baking powder and xylitol
Add the remainder of the ingredients to the eggs, alternating between the dry ingredients and the warm liquid
Stir well to combine
Add in the whole seeds if using
Transfer mixture to the greased bread tin
Sprinkle with seeds for decoration
Bake in the oven for 30 minutes until crispy on the top
Remove from oven and allow to cool before serving