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SUNFLOWER SEED BREAD

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| Servings: makes one loaf or 9-10 buns

SUNFLOWER SEED BREAD

This bread is good for people with diabetes.

Option 1 OR option 2 with replacements in brackets (taste better)
  • 180 g butter melted or 160 g coconut oil melted plus 20 g water
  • 7 medium eggs
  • 160 g sunflower flour  – ground seeds to flour – pulse in a kitchen blender-type machine or coffee grinder
  • 40 g sunflower seeds whole
  • 60 g psyllium husk powder (30 g Xantham gum)
  • 40 g flaxseed flour (40 g coconut flower)
  • 16 g baking powder
  • 55 g water (70 g water)
  • 5 g salt
  • For outside:
  • 1 egg white
  • 15 g sunflower seeds
Preheat the oven to 170ºC.
Place everything in a bowl (except the yolk and 15 g seeds) and stir well with a spoon.
Form into a loaf (it will be easy to do so by hand as it keeps its form). Brush with the yolk and sprinkle with the seeds.
Alternatively, place the dough in a bread tin or form 9-10 buns.
Bake for 35 mins for a loaf, whether on parchment paper or in a bread tin.
Reduce baking time to 20 mins if you have made the 9-10 buns.
This recipe makes one loaf, or 9-10 buns.
If you wish to make sandwiches with it, baking the dough in a bread tin, will yield a better slice size for doing so.

Photo and recipe Anton Fourie

NB. All people with any type of diabetes who wish to use our recipes, should do so in consultation with their diabetes healthcare team. If you have diabetes it is important to know your risk factors.
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