ESSENTIAL SEED TOAST…strangely addictive! – Vegan, Keto

Another baked item I made the day before I plunged into Vegan-Keto eating as a just in case measure. I’m so glad I did… this was a go-to snack and meal-maker more often than I expected! It is also so delicious and very filling somehow all on its own–whether or not you toast it. I sliced, then froze my bread loaves so they would be easy to pull out and simply allow to defrost or lightly toast. Great either way! Don’t laugh, but you’ll see what I mean when I say this feels like an old-school style bread from generations past.

  • INGREDIENTS:
  • 1 cup raw sunflower seeds (prefer sprouted)
  • 1 cup raw pumpkin seeds (prefer sprouted)
  • 1/4 cup cup psyllium husks
  • 1/4 cup chia seeds
  • 1/2 cup pea protein powder
  • 1/2 teaspoon Himalayan Pink Salt
  • 1/2 teaspoon finely ground nutritional yeast
  • 1/4 cup tahini warmed to room temperature
  • 3 Tablespoon extra virgin olive oil
  • 2 Tablespoon ground flax
  • 1 slightly overflowing cup warm filtered water

WHAT TO DO:

  1. Line your bread loaf pan with parchment and preheat oven to 375 degrees Fahrenheit.
  2. In large bowl, mix together, seeds, psyllium, salt, nutritional yeast, flax, and pea protein.
  3. In glass measuring cup, combine warm water tahini, and olive oil.
  4. Pour wet mixture into large seed bowl. Stir well so all combined with no powdery areas.
  5. Once well mixed, portion the thick dough into bread pan and use spatula to even out. You may need to tap the entire bread loaf pan on your countertop to even everything out well.
  6. Bake for 80 minutes or until you see a nice golden browning of the top. Should be super crusty 🙂
  7. Remove from oven and cool.
  8. Slice, save a few in the fridge and store the rest in the freezer.

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