Low Carb Sourdough Turmeric Sunflower Bread
Impress your taste buds and support your low-carb lifestyle with this delightful **Low Carb Sourdough Turmeric Sunflower Bread**! Packed with wholesome ingredients like almond flour, ground flaxseed, and psyllium husk, this bread is not only gluten-free but also incredibly nutritious. The earthy warmth of turmeric pairs beautifully with crunchy sunflower seeds, adding both vibrant color and a unique depth of flavor. Using a low-carb-friendly sourdough starter, this recipe offers a tangy twist, while apple cider vinegar and eggs ensure great texture without traditional grains. Perfectly baked to golden-brown perfection, this bread makes an ideal accompaniment to savory spreads, creamy avocado, or artisan cheeses. Ready in just over an hour, this healthy homemade loaf is easy to prepare and perfect for meal prep, staying fresh for up to 5 days. Enjoy this nutritious alternative while delighting in bold flavors and health-conscious ingredients!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 1 cup Ground flaxseed
- 4 tablespoons Psyllium husk powder
- 1 teaspoon Baking powder
- 1 teaspoon Turmeric powder
- 1 teaspoon Salt
- 0.5 cup Sunflower seeds
- 0.25 cup Sourdough starter (low-carb-friendly)
- 2 tablespoons Apple cider vinegar
- 4 large Eggs
- 0.5 cup Warm water
- 3 tablespoons Coconut oil (melted)
Instructions
Preheat your oven to 350°F (175°C). Line a loaf pan with parchment paper or lightly grease it with coconut oil.
In a large mixing bowl, combine the almond flour, ground flaxseed, psyllium husk powder, baking powder, turmeric, and salt. Mix thoroughly to ensure an even distribution of all dry ingredients.
Fold in the sunflower seeds, reserving a tablespoon to sprinkle on top of the loaf if desired.
In a smaller bowl, whisk together the sourdough starter, apple cider vinegar, eggs, warm water, and melted coconut oil until smooth and combined.
Gradually pour the wet ingredients into the dry ingredients, stirring until a thick, slightly sticky dough forms.
Shape the dough into a loaf and transfer it to the prepared pan. Smooth the top with a rubber spatula and sprinkle the reserved sunflower seeds over the top.
Bake the bread in the preheated oven for 50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Allow the bread to cool completely in the pan for about 15 minutes, then carefully transfer it to a wire rack to finish cooling.
Slice and serve. This bread pairs well with fresh avocado, soft cheeses, or your favorite low-carb spread. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
2643 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 216.0 g | 277% | |
| Saturated Fat | 54.3 g | 272% | |
| Polyunsaturated Fat | 23.7 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 3135 mg | 136% | |
| Total Carbohydrate | 122.3 g | 44% | |
| Dietary Fiber | 77.0 g | 275% | |
| Total Sugars | 9.8 g | ||
| Protein | 92.0 g | 184% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 808 mg | 62% | |
| Iron | 21.1 mg | 117% | |
| Potassium | 1793 mg | 38% | |
*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.
