Low Carb Pain aux Graines
Elevate your low carb lifestyle with this irresistible recipe for Low Carb Pain aux Graines, a nutrient-packed seed bread that's bursting with flavor and texture. Crafted with almond and coconut flours, psyllium husk powder, and a medley of sunflower, pumpkin, flax, sesame, and chia seeds, this gluten-free loaf is perfect for those seeking wholesome alternatives without sacrificing taste. The addition of apple cider vinegar and olive oil creates a delightfully moist and tender crumb, while the variety of seeds ensures every bite is nutritious and satisfying. With just 15 minutes of prep and a single bowl for mixing, this bread is as simple as it is sensational. Perfect for breakfast, a snack, or alongside your favorite low carb meal, this guilt-free recipe is your new go-to for healthy baking.
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Recipe Information
Ingredients
- 120 grams Almond flour
- 30 grams Coconut flour
- 10 grams Psyllium husk powder
- 10 grams Baking powder
- 5 grams Sea salt
- 4 large Eggs
- 10 ml Apple cider vinegar
- 30 ml Olive oil
- 125 ml Water
- 30 grams Sunflower seeds
- 30 grams Pumpkin seeds
- 20 grams Flaxseeds
- 20 grams Sesame seeds
- 10 grams Chia seeds
Instructions
Preheat your oven to 175°C (350°F) and line a loaf pan with parchment paper.
In a large mixing bowl, combine the almond flour, coconut flour, psyllium husk powder, baking powder, and sea salt. Mix well to combine.
In a separate bowl, whisk together the eggs until they are frothy. Add the apple cider vinegar, olive oil, and water, and continue whisking until well combined.
Add the wet ingredients to the dry ingredients and stir just until a dough forms.
Fold in the sunflower seeds, pumpkin seeds, flaxseeds, sesame seeds, and chia seeds until they are evenly distributed throughout the dough.
Pour the dough into the prepared loaf pan and smooth the top with a spatula.
Place in the preheated oven and bake for 50 minutes or until a toothpick inserted into the center comes out clean.
Once baked, remove the loaf from the oven and let it cool in the pan for about 10 minutes.
Transfer the bread to a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
2028 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.2 g | 212% | |
| Saturated Fat | 25.9 g | 130% | |
| Polyunsaturated Fat | 26.0 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 3648 mg | 159% | |
| Total Carbohydrate | 83.0 g | 30% | |
| Dietary Fiber | 48.9 g | 175% | |
| Total Sugars | 9.3 g | ||
| Protein | 80.5 g | 161% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 567 mg | 44% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 1325 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
