This is another great low carb bread.

It keeps for a few days and freezes well. It is delicious with a range of spreads from avocado, cream cheese, ham, nut butter and butter. This recipe is taken from Defeat Diabetes.

  • Serves: 12
  • Prep time: 10 minutes
  • Cook time: 45 minutes


  • 50g (1/3 cup) coconut flour
  • 110g (1 cup) psyllium husk
  • 50g (1/4 cup) chia seeds
  • 110g (2/3 cup) pumpkin seeds
  • 110g (¾ cup) sunflower seeds
  • 20g (1 tbs) baking powder
  • ½ tsp salt
  • 4 eggs
  • 350ml (1.5 cups) water
  • 75g unsalted butter. melted


  1. Preheat oven to 180 degrees and line a loaf tin with baking paper.
  2. Combine flour, psyllium husk, chia seeds, pumpkin seeds, sunflower seeds, baking powder and salt in a large bowl.
  3. Whisk the eggs and water in a separate bowl.
  4. Add flour to mixture and stir until well combined.
  5. Stir through the melted butter.
  6. Pour mixture into loaf tin and spread evenly.
  7. Bake for 40-45 minutes.


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