Try this Pumpkin Sunflower Seed Psyllium Bread recipe.
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1/2 cup (60g) psyllium husks finely ground
- 1/4 cup (40g) chia seeds
- 1/4 cup (40g) pumpkin seeds
- 1/4 cup (40g) sunflower seeds
- 2 tablespoons (15g) ground flax or sesame seed flour
- 3 tablespoons coconut oil melted
- 1 1/4 cup (300g) egg whites (i used pasteurized in a carton)
- 1/2 cup almond milk
- Carbohydrate 0.446323749338626 g
- Cholesterol 0.476388888336593 mg
- Fat 3.51021020821183 g
- Fiber 0.000368055555555556 g
- Protein 0.309634721765198 g
- Saturated Fat 3.01038774297989 g
- Serving Size 1 1 Serving (13g)
- Sodium 8.19279859661335 mg
- Sugar 0.44595569378307 g
- Trans Fat 0.205706111104898 g
- Calories 33 calories
Step-by-step
- In large mixing bowl, stir together psyllium, chia, pumpkin seeds, sunflower seeds, flax, baking powder, and salt.
- Stir in coconut oil.
- Blend in egg whites and almond milk being careful not to over mix.
- When thickened, spread out into a greased or lined 8x4-inch loaf pan.
- Bake for about 70 minutes or until internal temperature reaches about 215°F.
Psyllium husks require exact hydration ratios because their high soluble fiber content absorbs roughly ten times its weight in liquid, creating a gelatinous network that traps carbon dioxide released by baking powder. Utilizing bulk seed purchases prevents grocery waste while delivering the dense structure necessary for slicing.
Maximizing Second-Day Transformations
Leftover loaves develop improved structural integrity after twenty-four hours in the refrigerator, making thin, even slicing significantly easier than on day one. Toasting leftover slices in a cast-iron skillet for three minutes per side reactivates the fats in the pumpkin and sunflower seeds, yielding a crisp exterior crust without drying out the crumb.
Managing Moisture and Storage
Cooling the loaf completely on a wire rack before wrapping prevents condensation from forming inside the storage container, which extends the edible window to five days when refrigerated. Substituting carton egg whites with fresh whites requires precise volumetric measurement to maintain the delicate moisture balance demanded by finely ground psyllium.
