Low Carb Whole Grain Seeded Sandwich
Say hello to the perfect blend of nutrition and flavor with this Low Carb Whole Grain Seeded Sandwich, a hearty bread alternative crafted for health-conscious food lovers. Packed with nutrient-dense ingredients like almond and coconut flour, psyllium husk powder, and a variety of crunchy seeds—including chia, sunflower, pumpkin, and sesame—this recipe delivers a satisfying texture and earthy flavor while keeping your carb count in check. The bread is soft and moist, thanks to eggs, olive oil, and unsweetened almond milk, and the addition of apple cider vinegar lends a subtle tang that complements the nutty seeds beautifully. With just 15 minutes of prep time, this easy recipe is ideal for both meal prep and everyday enjoyment, perfect for sandwiches, avocado toast, or served alongside your favorite soups and salads. Gluten-free, low-carb, and packed with wholesome whole grains, this seeded bread is a nutritious upgrade to your pantry staples.
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Recipe Information
Ingredients
- 2 cups Almond flour
- 0.25 cup Coconut flour
- 0.33 cup Psyllium husk powder
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 6 large Eggs
- 1 tablespoon Apple cider vinegar
- 0.33 cup Unsweetened almond milk
- 2 tablespoons Chia seeds
- 2 tablespoons Sunflower seeds
- 1 tablespoon Pumpkin seeds
- 1 tablespoon Sesame seeds
- 2 tablespoons Olive oil
Instructions
Preheat your oven to 350°F (175°C). Line a 9x5-inch loaf pan with parchment paper, leaving a slight overhang for easy bread removal.
In a large mixing bowl, whisk together the almond flour, coconut flour, psyllium husk powder, baking powder, and salt until evenly combined.
In a separate medium bowl, beat the eggs until frothy. Add the apple cider vinegar, almond milk, and olive oil. Whisk until well incorporated.
Gradually pour the wet ingredients into the dry ingredients while mixing. Stir until you have a smooth, thick dough. Add the chia seeds, sunflower seeds, pumpkin seeds, and sesame seeds to the dough. Fold gently to evenly distribute the seeds.
Transfer the dough into the prepared loaf pan. Use a spatula to smooth out the surface and shape it evenly.
Place the loaf pan in the preheated oven and bake for 50 minutes, or until the bread is golden brown on top and a toothpick inserted in the center comes out clean.
Remove the bread from the oven and allow it to cool in the pan for 10 minutes. Then, lift it out using the parchment overhang and place it on a wire rack to cool completely.
Once cooled, slice the bread into 12 even pieces. Store leftovers in an airtight container in the refrigerator for up to one week or freeze for longer storage.
Nutrition Facts
Calories |
2330 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 182.3 g | 234% | |
| Saturated Fat | 27.9 g | 140% | |
| Polyunsaturated Fat | 17.4 g | ||
| Cholesterol | 1116 mg | 372% | |
| Sodium | 2608 mg | 113% | |
| Total Carbohydrate | 106.1 g | 39% | |
| Dietary Fiber | 64.4 g | 230% | |
| Total Sugars | 11.5 g | ||
| Protein | 96.1 g | 192% | |
| Vitamin D | 6.9 mcg | 34% | |
| Calcium | 930 mg | 72% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 1207 mg | 26% | |
*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.
