Nut and Seed Bread

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0% would make this recipe again

This super easy low-carb bread recipe is inspired by the blog My New Roots.

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Incubation : 2 h Preparation : 10 min Cooking : 1 h Standing : 1 h Cooking Dish : standard loaf pan (30x11x7cm) or (24x13x7cm)
160 calories/serving

Ingredients

1 cup sunflower seeds 5 oz
1/2 cup flax seeds 3.2 oz
2/3 cup hazelnuts, shelled 2.4 oz
1 1/2 cup oats, organic, gluten-free 5.3 oz
3 tbsp chia seeds 1.1 oz
4 tbsp psyllium husks 0.6 oz
1 tsp salt
1 tbsp maple syrup 0.5 fl.oz
3 tbsp canola oil 1.5 fl.oz
1 1/3 cup water 11.6 fl.oz

Method

  1. Line a loaf pan with parchment paper. Set aside.
  2. In a bowl, mix the sunflower, flax and chia seeds, hazelnuts, oats, psyllium and salt.
  3. In a measuring cup, mix the water, maple syrup and oil. Pour into the dry ingredients and mix well for a few minutes until mixture thickens and there isn't any liquid left at the bottom of the bowl.
  4. Transfer the mixture into the loaf pan. Press the mixture using the back of a spoon. This is crucial to ensure that the bread does not crumble when slicing. Let rest on the counter for 2 hours.
  5. Preheat the oven to 175°C/350°F. Transfer the bread to the middle of the oven and bake for 20 min. Remove from the oven, unmold then put the bread back into the oven, directly on the oven rack. Bake for an additional 40 min, until golden-brown.
  6. Let cool completely, then slice.

Observations

For easier slicing, leave the bread for a couple of hours in the fridge beforehand. It will be much easier to slice then. The bread keeps for a couple of days in the fridge and several months in the freezer. Slice before freezing.

Nutrition Facts Table

per 1 serving (30 g)

Amount

% Daily Value

Calories

160

Fat

11 g

18 %

Saturated 1.1 g
+ Trans 0.1 g

6 %

Cholesterol

0 mg

Sodium

100 mg

4 %

Carbohydrate

12 g

4 %

Fibre

5 g

19 %

Sugars

1 g

Net Carbs

7 g

Protein

5 g

Vitamin A

0 %

Vitamin C

0 %

Calcium

5 %

Iron

10 %
More info

Claims

This recipe is :
Diet-related health claims  :
Heart-healthy
Excellent source of  :
Manganese, Vitamin E
Good source of  :
Fibre, Folacin, Magnesium, Vitamin B1
Source of  :
Copper, Iron, Niacin, Omega-3, Omega-6, Pantothenic Acid, Phosphorus, Selenium, Vitamin B6, Zinc
Low  :
Saturated Fat
Free  :
Cholesterol, Trans Fat
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches ½
Fats 2 ½
Other Foods 0
More info
Check out our Meal Plans for Type 2 Diabetes

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My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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