Cooking with Joy
Low carb 3-seed bread
This 3 seed low carb bread is quickly becoming a family favorite. Gluten Free, packed with vitamins and nutrients and only 3g net carbs with 3g protein per slice.
It's wonderful nutty flavor is perfect warm right out of the pan or toasted and paired with butter. The favorite so far is to top with Kerrygold Dubliner cheddar cheese and toast.
Store in a cool dry place, in the fridge and consume with in 2-3 days. If it lasts that long. 😊 Or can freeze for a month.
3 seed Low Carb Bread - By Roderick Lambert
Ingredients:
- Metric
- 35 g, Chia Seeds
- 75 gram, Sunflower Seeds, Raw
- 75 gram, Raw Pumpkin Seeds
- 25 g, Coconut Flour
- 75 g, Psyllium Husks
- 50 g, Butter unsalted- melted (Kerrygold Butter)
- 2 egg, Eggs
- 1 tsp, Baking Powder
- 1 tsp, Salt
- 250 ml, Warm Water
- Imperial
- 3 ½ tbsp Chia Seeds
- 1/2 cup Sunflower Seeds, Raw
- 2/3 cup Raw Pumpkin Seeds
- 3 Tbsp Coconut Flour
- 1 cup Psyllium Husks
- 1 tsp Baking Powder
- 1 tsp Salt
- 3 Tbsp Butter unsalted- melted (Kerrygold Butter)
- 2 Eggs
- 1 cup Warm Water
Step 1
In a medium sized bowl mix together the dry ingredients until well blended.
Step 2
Add the eggs and melted butter and stir until well mixed.
Step 3
Add in the water.
Stir until thoroughly mixed and turn out into a well grease loaf pan or use silicon pan.
Bake 350° F (180° C) for 50 minutes and let cool on a cooling rack.
Makes 16 servings (per serving 8g fat, 3g net carbs, 6g fibre, 3g protein, 114 calories)
Written by Joy Sypher
Published July 30th, 2022
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