|7 (ea. 1.76 oz)||Egg, large|
|2 tsp||Psyllium Husk Powder|
|½ cup||Coconut Oil|
|2 tbsp||Butter, unsalted|
|¼ cup||Sunflower Seeds, dried|
|2 tbsp||Chia Seeds, dried|
|1 tsp||Cream of Tartar, Weinstein baking powder, gluten-free leavening agent|
|2 cups||Almond Flour, partially de-oiled|
|½ tsp||Salt, Kosher salt, table salt|
|1 tbsp||Sesame Seeds, whole, dried|
- Serving size: 1 slice, 1/2 in (1.25 cm) thick if using a 9 by 5 loaf pan
- Temperature: 350 °F (preheated, circulating air)
- Beat the eggs for about 2 minutes using a hand mixer.
- Sprinkle in the psyllium husk powder and continue to whisk.
- Add the coconut oil and melted, cooled down butter.
- Now add the chia seeds, baking powder, salt and almond flour.
- You will get a thick batter.
- Scrape the batter into a loaf pan, for example in a 9 in by 5 in (23 cm by 12.5 cm) pan. Optionally grease the pan, for example with the remainder of the coconut oil after measuring it out. We use a silicone form, which does not have to be greased.
- Sprinkle with the sesame seeds.
- Bake until done, about 45 minutes. You can check this by inserting a toothpick into the center. It should come out clean.
- Let cool before slicing.
- Enjoy just you like you would normal bread.
- I like to slice the bread and then freeze the slices. You can then easily defrost them in a toaster for breakfast or with a salad or soup.
Meal Prep Tip
- Calorie count154 kcal
- % of calories by macros
Fat 70.8 % 109 kcal 12 g Net Carbs 3.2 % 5 kcal 1.3 g Dietary Fiber 3.2 % 5 kcal 2.6 g Protein 22.7 % 35 kcal 8.7 g
- Approx. WW SmartPoints™5.0
- Cholesterol 75.9 mg
- Sodium 93.7 mg
- Fat 12 g
- Saturated Fat 6.7 g
- Trans Fat 0 g
- Carbohydrates 3.9 g
- Dietary Fiber 2.6 g
- Total Sugars 0.9 g
- Added Sugar 0 g
- Sugar alcohols 0 g
- Protein 8.7 g
- Calcium 24.8 mg
- Iron 0.6 mg
- Magnesium 14.2 mg
- Potassium 73.8 mg
- Zinc 0.4 mg
- Vitamin A (Retinol Equivalents) 42 mcg
- Vitamin B12 0.2 mcg
- Vitamin C 0 mg
- Folate 14.1 mcg
- Folic Acid 0 mcg