High Protein Sunflower Seed Bread
Packed with wholesome ingredients, this High Protein Sunflower Seed Bread is a nutritious and delicious gluten-free option for any meal or snack. Made with nutrient-dense sunflower seeds, chia seeds, and gluten-free oat flour, this bread provides a hearty dose of plant-based protein, fiber, and healthy fats. The addition of psyllium husk powder ensures a moist, perfectly dense texture, while almond milk, eggs, and a touch of olive oil bring a rich flavor. With just 15 minutes of prep time and a simple mix-and-bake process, this recipe is perfect for busy individuals seeking a healthy homemade bread alternative. Enjoy it toasted with your favorite spreads or as a satisfying base for sandwiches. Plus, it’s ideal for gluten-free, high-protein, and health-focused diets.
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Recipe Information
Ingredients
- 200 grams Sunflower seeds
- 250 grams Gluten-free oat flour
- 40 grams Chia seeds
- 20 grams Psyllium husk powder
- 1 teaspoon Salt
- 2 teaspoons Baking powder
- 300 milliliters Unsweetened almond milk
- 3 large Eggs
- 2 tablespoons Olive oil
- 1 teaspoon Apple cider vinegar
Instructions
Preheat your oven to 180°C (350°F) and line a loaf pan with parchment paper.
In a large mixing bowl, combine the sunflower seeds, gluten-free oat flour, chia seeds, psyllium husk powder, salt, and baking powder. Stir well to ensure the dry ingredients are evenly distributed.
In a separate bowl, whisk together the almond milk, eggs, olive oil, and apple cider vinegar until smooth.
Pour the wet ingredients into the bowl with the dry ingredients and mix thoroughly. The batter will become thick due to the psyllium husk and chia seeds absorbing the liquid.
Transfer the batter into the prepared loaf pan, spreading it out evenly with a spatula.
Sprinkle a few extra sunflower seeds on top for decoration and added crunch, if desired.
Place the loaf pan in the preheated oven and bake for 50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Once baked, remove the bread from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.
Store the bread in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
Nutrition Facts
Calories |
2908 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 174.3 g | 223% | |
| Saturated Fat | 23.5 g | 118% | |
| Polyunsaturated Fat | 65.8 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 3484 mg | 151% | |
| Total Carbohydrate | 252.4 g | 92% | |
| Dietary Fiber | 79.8 g | 285% | |
| Total Sugars | 9.1 g | ||
| Protein | 108.2 g | 216% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 1243 mg | 96% | |
| Iron | 27.0 mg | 150% | |
| Potassium | 3392 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
