Vegan Keto Seed Bread
Vegan Keto Seed Bread from Liz MacDowell
Thanks to Liz MacDowell, this seed bread has become a staple in our house. It’s dense and German-style, perfect for anyone on a vegan, keto, and/or grain-free diet. (I’m not on a grain-free diet but I love this bread because it keeps me full and energized for a long time thanks to fat from the tahini and seeds, protein from the pea protein, and fiber from the psyllium husk.) It’s also the perfect base for my Cucumber Hummus Toast and a side for my Avocado Cucumber Gazpacho. My family loves this bread so much that I packed it in a Ziploc bag to bring along on our last vacation, and it stayed fresh for 5 days!
- Prep Time: 10 minutes
- Cook Time: 1 hour 30 minutes
- Servings: 12
Ingredients
- 1 cup raw pumpkin seeds
- 1 cup raw sunflower seeds
- 1/4 cup chia seeds
- 1/2 cup pea protein
- 1/4 cup psyllium husk
- 1/2 tablespoon sea salt
- 1/4 cup tahini (room temperature)
- 1 cup water
Instructions
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Preheat oven to 375 degrees F and line a 9x5 loaf pan with parchment paper. Leave extra paper on the side to pull the loaf out when done.
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In a large mixing bowl combine pumpkin seeds with sunflower seeds, pea protein, chia seeds, psyllium husks, and salt.
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In a small bowl, combine water with tahini.
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Combine wet ingredients with dry and stir until batter is well-combined and thick.
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Press and pack batter into loaf pan, then bake for 85-90 minutes.
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Flip pan onto a baking sheet and remove loaf pan.
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Cool completely and slice into 12 pieces.
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Serve with Avocado Cucumber Gazpacho. (Or store covered at room temperature for up to 3 days, or freeze for up to 6 months.)