Sunflower Bread
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Ingredients
3 eggs
⅓ cup sunflower oil
1 TBSP honey
1 cup almond flour
1 cup pecans or walnuts
½ tsp baking soda
¼ cup sunflower seeds*
3 TBSP sunflower seeds* (topping)
additional sunflower oil for greasing
3 eggs
80 ml sunflower oil
1 TBSP (15 ml; 21 grams) honey
110 grams almond flour
150 grams pecans or walnuts
½ tsp (2.5 ml) baking soda
55 grams sunflower seeds*
topping: 3 TBSP (45 ml; 42 grams) sunflower seeds*
additional sunflower oil for greasing
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Instructions
- Preheat oven to 325°F (165°C or gas mark 3)
- In a food processor, combine the eggs, oil, and honey until they have a reached a smooth consistency.
- Then add in the almond flour, pecans, baking soda, and sunflower seeds.
- Turn the processor on high to ensure that the batter has an even distribution.
- Grease a loaf pan with some additional sunflower oil, and pour in the batter.
- Sprinkle the top with sunflower seeds if desired.
- Bake in a preheated oven at 325°F (165°C or gas mark 3) for approximately 30-40 minutes, or until knife comes out clean.
Nutritional Info
Storage
Notes
*For SCD: Wait for at least 3 months after symptoms have cleared to try any kind of seeds. This bread is like a SCD version of rye or pumpernickel. It has a rich density and is delicious toasted on its own with a smattering of ghee, or as a side accompaniment to a morning egg.
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