Paleo Sunflower Seed Bread
Experience the wholesome goodness of Paleo Sunflower Seed Bread, a nutrient-packed, grain-free loaf perfect for those following paleo and gluten-free lifestyles. This easy-to-make recipe features raw sunflower seeds ground into flour, combined with almond and coconut flours for a hearty texture, while arrowroot powder ensures a light, fluffy crumb. Enhanced with eggs, olive oil, and apple cider vinegar for richness and subtle acidity, this bread bakes to golden perfection in just 40 minutes. With a prep time of only 10 minutes, it’s ideal for busy mornings or meal planning. Slice it up for breakfast or as a satisfying snack, and store leftovers for up to 5 days in the fridge. Packed with flavor and free from refined grains, this paleo bread is a versatile and healthy addition to your menu.
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Recipe Information
Ingredients
- 200 grams Raw sunflower seeds
- 100 grams Almond flour
- 30 grams Coconut flour
- 30 grams Arrowroot powder
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 4 large Eggs
- 2 tablespoons Olive oil
- 1 teaspoon Apple cider vinegar
- 60 milliliters Water
Instructions
Preheat your oven to 350°F (175°C) and line a loaf pan with parchment paper.
In a food processor, pulse the sunflower seeds until they are ground into a fine flour-like consistency. Be careful not to over-process, or you’ll create sunflower seed butter.
In a large mixing bowl, combine the ground sunflower seeds, almond flour, coconut flour, arrowroot powder, baking soda, and salt. Mix well to ensure the dry ingredients are evenly distributed.
In a separate bowl, whisk together the eggs, olive oil, apple cider vinegar, and water until smooth.
Pour the wet ingredients into the bowl with the dry ingredients and stir until a thick batter forms.
Transfer the batter to the prepared loaf pan, spreading it to create an even surface.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Remove the bread from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Slice and serve as desired. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
2518 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 201.9 g | 259% | |
| Saturated Fat | 28.8 g | 144% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 2763 mg | 120% | |
| Total Carbohydrate | 115.9 g | 42% | |
| Dietary Fiber | 45.3 g | 162% | |
| Total Sugars | 18.9 g | ||
| Protein | 91.3 g | 183% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 484 mg | 37% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 1785 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.
