"Being French have, bread has always been a big part of my diet, unfortunately when I turned 40, my body metabolism changed and in order to keep my figure, I had to lower my carb intake and had to become a conscious eater.
So I started to look at alternatives for everything I was not ready to give up... Bread being one of them.
I am a big fan of chickpea flour, so I use it a lot!
This bread is a winner amoung my family and quick to make!"
Low carb seeded bread
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- Recipe Card
Prep time: 10mins
Cook time: 40mins
Serves or Makes: 6
Recipe Card
ingredients
- 250 gram Chickpea flour,
- 90 gram Rolled oats,
- 1 teaspoo Salt,
- 75 grams Toasted pumpkin seeds,
- 75 grams Toasted sunflower seeds,
- 4 tabelspoons Sesame seeds,
- 1 teaspoon (5 grams) Baking powder,
- 1/2 teaspoo Baking soda,
- 500 milliliter Buttermilk,
- 125 milliliter Sunflower oil,
- 4 tablesp Honey,
- 1 tablepsoon Each of the seeds for topping,
Method
Step 1
Turn on your oven at 180°C, grease and line your bread tin with parchment paper.
Step 2
Toast your seeds. Mix all your dry ingredients together in a bowl.
Step 3
Mix all your wet ingredients in a separate bowl. ( you can use plain yoghurt if you do not have buttermilk).
Step 4
Make a well in the centre of your dry mix and pour wet mix in. Mix until fully combined.
Step 5
Pour mix in your tin, top with a mix of seeds you put inside the bread mix for presentation. Place in oven for 40min. Insert skewer in centre to ensure it's fully cooked. Wait 5 minutes and unmold, remove parchment paper and place on wire rack to cool.