Ketogenic / Paleo Hemp Seedy Bread
I really rate this recipe as a great bread. The flavour of these nuts and seeds together is just beautiful. I truly believe it is better than any other grain or seed breads I have ever tried.
Servings: 22 slices
Calories: 128kcal
Ingredients
- 150 g almond meal or almonds if using TM
- 30 g sunflower seeds
- 40 g pepitas
- 50 g almond yes this extra
- 50 g hemp seeds you can substitute golden flaxmeal
- 10 g nigella seeds you can substitute black sesame seeds or omit completely
- 15 g coconut flour
- 5 g apple cider vinegar
- 5 g celery salt
- 65 g coconut oil
- 5 g bicarb soda
- 5 g salt flakes I use black seas salt
- 6 free range eggs 270g total
- Extra hemp and nigella to sprinkle on top
Instructions
- Preheat oven to 180℃. Line a 22cm x 11cm loaf tine with baking paper
CONVENTIONAL METHOD
- Chop sunflower seeds, pepitas and almonds until fin, (but not too fine you still want some yummy chunky bits).
- Combine with remaining ingredients in a large bowl.
- Scoop batter into prepared loaf tin. Bake 45 - 50 minutes
- Cool on wire rack.
THERMOMIX® METHOD
- Add 150 g almonds to bowl. Mill 10 seconds/speed 10.
- Add sunflower seeds, pepitas, almonds, hemp seeds to bowl. Chop 6 seconds/speed 5.
- Add rest of ingredients and mix 10 seconds / speed 3. Follow from Step 3 above.
Notes
Store in refrigerator up to 5 days.
Slice thin and store in freezer up to 3 months.
Nutrition
Serving: 1slice | Calories: 128kcal | Carbohydrates: 3g | Protein: 5g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 44mg | Sodium: 257mg | Potassium: 56mg | Fiber: 1g | Sugar: 0g | Vitamin A: 75IU | Calcium: 32mg | Iron: 1.1mg | Net Carbs: 2g