Seeded Vegan Keto Bread Recipe

by Lucia Stansbie

This is a super quick and easy recipe to make your own low carb/ketogenic bread in less than 10 minutes!

It can be a great option if you are trying to avoid gluten, as well as if you are on a low GI diet.

This is a savoury option, but if instead of adding seeds you add nuts such as chopped walnuts, pecans and pistachios it can become a sweet bread!

INGREDIENTS

50g coconut flower

80g milled flaxseeds

200g of mixed chia, pumpkin and sunflower seeds

15g psyllium Husk

500ml water

2 tablespoons olive oil

Sea Salt

METHOD

1.Preheat the oven at 200c and line a baking tin with some grease proof paper.

2.Mix all the dry ingredients into a bowl (including the salt) , add the water and olive oil and start mixing.

At the beginning the mixture will seem very liquid, but pretty soon it will reach a denser consistency as the psyllium husk will start absorbing all the water!

The consistency should be of a thick yest slightly moist dough; If necessary add a little bit more water to make sure all ingredients are mixed.

3.Transfer the dough into the baking tin, shaping it into a loaf adding some extra seeds on the top if you wish.

4.Bake for 50 minutes/1 hour or until the surface of the bread has browned.

Let it cool and serve.