Low Carb Almond Meal Seed Bread ~ Gluten Free
This Bread is super easy to make. It makes great Grilled Cheese Sandwiches. Its soft and works well with Cold Cuts or Chicken/Tuna Salad Sandwiches. And it is wonderful Toasted.
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Low Carb Almond Meal Seed Bread ~ Gluten Free I used a digital scale for accurate measurements
In the Scale Measure:
208 Grams Natural Almond Meal (I used Bob's Red Mill)
Pour the Almond Meal into a medium bowl and add:
1 tsp. Salt
2 TBL. Sunflower Seeds
4 TBL. Pumpkin Seeds
2 TBL. Sesame Seeds
4 TBL. Psyllium Husk (Use the Powdered Husk and check label for Gluten Free)
4 tsp. Baking Powder
Mix with a wooden Spoon
In the Scale measure:
300 Grams Greek Yogurt
Add the Yogurt to the dry ingredients along with:
4 TBL. Vegetable Oil (I have used Coconut oil as well)
4 Eggs slightly beaten with a fork
Mix with a spatula making sure all the ingredients are combined.
Rest for 5 Minutes.
This gives the Psyllium Husk time to absorb some of the liquid.
Pour the Batter into a Sprayed 9X5 Loaf Pan
Use a wet spatula dipped in water to help spread out the batter.
Sprinkle on any seeds of your choice of the top of the bread lightly patting them on.
If you do not like a particular Seed you can leave it out and increase another seed. If your Seeds are very salty cut back on how much salt you put into the bread.
Bake in a Preheated 350* oven for 50-55 minutes or until golden brown. I use a digital thermometer, insert into the center of the bread, when it reaches an internal temperature of 205* the Bread is done. Cool in the Pan for 5 Minutes. Then remove and completely cool on a wire rack.
This bread freezes beautifully. After is has completely cooled, Cut and wrap each piece in plastic wrap individually and place in a ziplock bag.
ENJOY!!
