Dr. Kat's fiber bread

Name: Dr. Kat's fiber bread
Cuisine: World Cuisine
Ingredients: 1 cup sunflower seeds; 1/2 cup flax seeds; 1/2 cup chopped hazelnuts (can sub almonds); 1 cup almond flour or meal; 2 Tbsp chia seeds; 3 Tbsp psyllium seed husk powder; 1 tsp sea salt; 3 Tbsp melted coconut oil; 1 1/2 cup water

8 steps

This is a deliciously hearty nut and seed bread. It’s best made using a silicone bread pan as it may stick to metal or glass.

Updated at: Mon, 23 Oct 2023 13:39:21 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories284.7 kcal (14%)

Total Fat25.6 g (37%)

Carbs9.9 g (4%)

Sugars1.6 g (2%)

Protein8 g (16%)

Sodium150.7 mg (8%)

Fiber6.5 g (23%)

% Daily Values based on a 2,000 calorie diet

Ingredients

10 servings

1 cupsunflower seeds

½ cupflax seeds

½ cupchopped hazelnuts

can sub almonds

1 cupalmond flour

or meal

2 Tbspchia seeds

3 Tbsppsyllium seed husk powder

1 tspsea salt

3 Tbspcoconut oil

melted

1 ½ cupwater

Instructions

Step 1

Combine all dry ingredients in a large bowl, stirring well.

Step 2

Whisk melted coconut oil and water in a small bowl.

Step 3

Add this liquid to the dry ingredients and mix thoroughly until the “dough” becomes very thick.

Step 4

Scoop the dough into a flexible silicon loaf pan, smoothing out the top with the back of the spoon. Let the dough sit out on the counter for at least 6 hours or overnight. It should retain its shape when you pull the sides of the loaf pan away from it

Step 5

When ready to bake, preheat oven to 350F. Place pan in the middle rack of the oven and bake for 20 minutes.

Step 6

Remove bread from pan and place it upside down directly on the rack. Bake for another 35-40 minutes.

Step 7

The bread is done when it sounds hollow when tapped.

Step 8

Let cool completely before slicing