Low-carb bread with seeds and nuts
85 min
Under an hour
Sezamo
Ingredients
Preparation method
Ingredients overview
- 120 g shelled sunflower seeds
- 50 g shelled pumpkin seeds
- 30 g shelled sesame seeds
- 50 g almond flakes
- 30 g walnut kernels
- 20 g shelled unsalted pistachios
- 15 g chia seeds
- 15 g psyllium husks
- 50 g sun-dried tomatoes in oil
- 300 ml still water
- 1 pinch iodized table salt
- 1 pc baking paper
In a large bowl, mix all the seeds and nuts. If the walnuts or pistachios are too large, break or cut them into smaller pieces. Add the chia seeds, psyllium husks, and finely chopped sun-dried tomatoes. Pour in the water and mix well. Let the mixture rest for about 15-20 minutes, so that the chia seeds and psyllium absorb the water and bind the mixture.
Line a bread pan with baking paper and pour the dough into it, leveling it well with a spoon.
Bake the bread in the preheated oven at 180°C for 55 minutes. After this time, remove the bread from the pan along with the baking paper, place it directly on a baking tray, and bake it for another 15 minutes on the other side to become crispy all over. Let the bread cool completely before slicing it.
Nutritional values
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