If you’re a baker and lover of breads, you’ll love this recipe. And for Phillip Wiglesworth, who’s big on cooking keto-friendly foods, this sunflower bread is one of his top five. You can eat this bread without feeling guilty about carb overload. And you can top it with any spread you like, from cream cheese to cinnamon honey butter.
A Note About Precision
Make sure you follow this recipe step by step. It may help you to read it a couple times before beginning to bake. Even the smallest change in this recipe could result in a lumpy texture or a batter that is too moist. Take your time!
Sunflower Bread Baking Tips
First off, make sure you use the richest eggs you can find. Cage-free, organic eggs are often the best you can find in local stores. If you happen to raise chickens, those freshly-laid eggs are top-notch for a recipe like this. Second, do NOT use whole psyllium husks for this recipe. If you cannot find psyllium powder at your local grocery or wellness foods store, process the husks in a blender or coffee grinder until finely ground. And lastly, keep in mind that the times on this recipe (especially cooking time) vary based on the kind of oven you have. So, take care to watch your bread when you get to the 45 minute mark. Test every 5 minutes or so to make sure you do not overcook the bread.
My bread is green?!
If your sunflower bread comes out of the oven looking greenish, Phillip Wiglesworth says don’t worry. Your bread is perfectly safe and edible. That green color comes from the chlorogenic acid in the sunflower seeds; whenever it mixes with alkaline ingredients like baking soda, the seeds turn green!
Fluffy and light, keto-friendly bread recipe. Great with butter, cream cheese, or jam.
- 4 large eggs (whole)
- 2 large egg whites
- 2 Tbsp butter
- 2 Tbsp toasted sesame oil
- 1/2 cup water (room temperature)
- 1/4 cup flax meal
- 2/3 cup psyllium powder
- 1 tsp baking soda
- 1 Tbsp caraway seeds
- 1 tsp salt
- 2 tsp cream f tartar
- 1/2 cup sunflower seeds
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Preheat overn to 350° F (175° C or gas mark 4). Line a large loaf pan with parchment paper.
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Separate the egg yolks from the egg whites. Set the egg whites aside. Mix egg yolks with toasted sesame oil and butter. Pour water into the egg yolk mixture and combine.
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In a separate bowl, mix flax meal, psyllium powder, baking soda, caraway seeds, and salt.
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Beat egg whites until they create soft peaks. Add cream of tartar while beating.
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Using an electric mixer, add egg yolk mixture to dry ingredients and process well. Slowly add egg whites.
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Fold sunflower seeds into the batter. Fill loaf pan with the batter and transfer to the oven. Bake for 60 minutes. Stick a wooden skewer into the bread. If it comes out clean and there are no crumbs, the bread is done.
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Remove the loaf from the pan and allow it to cool on a tray for about 20 minutes. Store at room temperature (covered with a kitchen towel) up to three days, or store in a ziploc bag in the refrigerator or freezer.
