This ‘bread’ recipe is packed with nutrients from with seeds and eggs to provide a nutritious alternative to bread that will still keep your blood sugars stable. The whole eggs provide protein and choline. The seeds also provide plenty of protein along with copper, iron, magnesium, manganese, phosphorus and vitamin B1.
One serving of this recipe provides 360 calories, 13 of protein, 32 g of fat and 4 g of net carbs.
The Cronometer screengrab below shows the nutrients provided by 2000 calories of this recipe relative to the Optimal Nutrient Intakes.
- 100 g almonds, ground
- 100 g linseeds, ground
- 100 g pumpkin seeds
- 100 g walnuts
- 100 g sunflower seeds
- 50 g sesame seeds
- 50g chia seeds
- 2 tsp salt
- 50 ml extra virgin olive oil
- 5 medium eggs
- Preheat the oven to 160°c
- Grease or line a 10x 20cm loaf tin with oil or baking paper.
- Combine all the nuts and seeds in a bowl and stir.
- If you want a smoother textured bread, then grind in a food processor until it resembles flour.
- Add the eggs and oil to your mixture and stir until combined.
- Pour the mixture into the tin.
- Bake for 60 minutes.
- Leave to cool before you cut.
- Stores well in the freezer, freeze cut and take out as needed. Toast from frozen.
- nutrient-dense maintenance
- athlete & bulking
- blood sugar & diabetes
- maximum nutrient density
- Saskia Lesser
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