Vegan Keto Seeded Bread
So I decided to do a vegan ketogenic diet to see if it enhanced the results of my new amazing, awesome lipomelt machine. And also because…. why not try to make my life more difficult during the holiday season. LOL. I have been trying new recipes and creating meal plans that I can share with my patients. I came across this bread recipe in Vegan Keto by Liz MacDowell. I’m not going to lie, I didn’t think this was going to be a keeper. When I made the bread it was so heavy and dense that I thought I had actually made a brick. Maybe good for a walkway, but not a sandwich. It has chia seed, pea protein powder, sunflower seeds, pumpkin seeds, psyllium husk, tahini, salt and water. All the makings for cement, right?
Nope! I couldn’t have been more wrong. It is definitely dense but it is very flavorful and serves its purpose on a vegan keto diet. Today I served it topped up with mashed avocado and it was delish! Bonus, it’s super easy to make. I only cooked it for about half the time that the recipe called for and I feel that this left it much moisture than it would have been if I cooked it for the full time. Please leave a comment if you make the bread as to how it came out and if you enjoyed it.
Ingredients
- 1 cup raw pumpkin seeds
- 1 cup raw sunflower seeds
- 1/2 cup pea protein powder
- 1/4 cup chia seeds
- 1/4 cup psyllium husks
- 1/2 teaspoon pink Himalayan salt
- 1/4 cup tahini, room temperature
- 1 cup water
Instructions
- Preheat the oven to 375 degrees and line a 9 x 5 loaf pan with parchment paper and set aside. Leave extra paper on the side to pull loaf out when it’s done.
- In a large mixing bowl combine the pumpkin seeds with the sunflower seeds, pea protein, chia seeds, psyllium husks, and salt.
- Combine the water with the tahini.
- Combine the wet ingredients with the dry and stir until the batter is well-combined and thick. Press and pack the batter into the loaf pan. Bake for 45 minutes.
- Flip the pan onto a baking sheet and remove the loaf pan.
- Cool completely and slice into 12 pieces.
You can store this covered at room temperature for up to 3 days or freeze it for up to 6 months.
Nutrition:
Calories: 192
Fat: 14.7 g
Protein: 10.5 g
Total Carbs: 6.9 g
Net Carbs: 2.5 g
Credit to withfoodandlove.com for the picture of the bread 🙂
