You guys. You have to try this low carb seedy bread recipe! It is super easy to make, loaded with fiber, and has all the great savory flavors of Fall. I got the recipe from Lindsay over at the Toasted Pinenut and followed it to a T!
This low carb seedy bread works great as snacking bread or for an open faced sandwich or with your morning eggs or with a big ‘ol smear of peanut butter (and jelly if you’re feeling low!).
I mixed together all the ingredients putting off the craisins and seeds for last; folding them in at the very end. You don’t have to do this, but it’s a good way to make sure all the other ingredients are well blended before you add in the chunkier ingredients which don’t blend all too well.
Miles was shocked at how easy this was to make.
Don’t be surprised if you eat this entire loaf in two days, like I did. It’s THAT good.
If you like this bread then you’ll also have to check out my Banana Bread recipe!
Low Carb Seedy Bread Recipe
- 5 Eggs
- 3 Tablespoons Maple Syrup
- 1/4 Cup water
- 1/4 Cup Coconut Oil, melted
- 3 teaspoons Baking Powder
- 1 1/2 teaspoons Salt
- 1 1/2 teaspoons Cinnamon
- 2 Cups Almond Flour
- 2/3 Cup Flax Meal
- 1/3 Cup Craisins
- 1/3 Cup Pumpkin Seeds
- 1/3 Cup Pepitas
- Heat oven to 350F
- Combine all ingredients, leaving Craisins and Seeds for last to fold in.
- Once everything is combined, pour batter into greased bread pan.
- Bake for 30 minutes or until a toothpick comes out clean.