Sugar-Free Sunflower Seed Bread
Discover the wholesome goodness of Sugar-Free Sunflower Seed Bread—a delightful, nutrient-packed bread perfect for clean eating and healthy lifestyles. This recipe combines heart-healthy sunflower seeds, whole wheat flour, and rolled oats to create a rustic loaf full of nutty flavor and rich texture, without any added sugar. Greek yogurt adds moisture and protein, while olive oil offers a touch of healthy fats, making this bread as satisfying as it is nutritious. Quick and easy to prepare, with just 15 minutes of prep time, this bread bakes to golden perfection in under an hour. Enjoy it sliced, toasted, or as a base for your favorite sandwiches. Plus, optional chia seeds add a subtle crunch and an extra superfood boost! Perfect for meal prep and storage, this sugar-free bread is an ideal choice for anyone seeking wholesome, homemade goodness.
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Recipe Information
Ingredients
- 200 grams Sunflower seeds
- 300 grams Whole wheat flour
- 50 grams Rolled oats
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda
- 1 teaspoon Salt
- 240 grams Plain Greek yogurt (unsweetened)
- 2 large Eggs
- 120 milliliters Water
- 2 tablespoons Olive oil
- 1 tablespoon Chia seeds (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease and line a standard loaf pan with parchment paper to make removing the bread easier after baking.
In a large bowl, mix the whole wheat flour, rolled oats, baking powder, baking soda, and salt together. Stir well to combine.
In a food processor, pulse the sunflower seeds just until they reach a coarse meal-like consistency. Be careful not to over-process into sunflower seed butter. Add this to the dry mixture and stir to combine.
In a separate medium-sized bowl, whisk together the plain Greek yogurt, eggs, olive oil, and water until smooth.
Pour the wet ingredients into the bowl of dry ingredients and mix gently until a dough forms. Do not overmix; just stir until all ingredients are incorporated.
Transfer the dough into the prepared loaf pan and smooth the top. Optionally, sprinkle chia seeds or additional sunflower seeds over the top for garnish.
Bake in the preheated oven for 40-45 minutes or until the bread is golden brown and 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. Then carefully transfer it to a wire rack to cool completely before slicing.
Serve the bread sliced, toasted, or as a base for sandwiches. Store leftovers in an airtight container for up to 4 days at room temperature, or freeze slices for longer storage.
Nutrition Facts
Calories |
2999 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 150.9 g | 193% | |
| Saturated Fat | 20.5 g | 102% | |
| Polyunsaturated Fat | 68.5 g | ||
| Cholesterol | 380 mg | 127% | |
| Sodium | 4766 mg | 207% | |
| Total Carbohydrate | 315.2 g | 115% | |
| Dietary Fiber | 68.0 g | 243% | |
| Total Sugars | 13.7 g | ||
| Protein | 117.6 g | 235% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 572 mg | 44% | |
| Iron | 24.3 mg | 135% | |
| Potassium | 3566 mg | 76% | |
*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.
