Sunflower Seed Flour Bread (Vegan, Grain-Free)

close up of sunflower seed bread on a wire cooling rack

5 from 26 votes

Sunflower Seed Flour Bread (Vegan, Grain-Free)

My vegan keto sunflower seed flour bread is equal parts scrumptious, frugal and easy to make! It is also nut-free, oil-free, & grain-free.

Prep Time10

Cook Time1

Total Time1 10

Course: Bread

Cuisine: American

Keyword: Bread, coconut flour, dairy-free, egg-free, egg-free keto bread, grain-free, keto, keto bread, ketogenic, low-carb, low-carb bread, no eggs, oil-free grain-free nut-free vegan bread, oil-free vegan bread, sandwich bread, sunflower seed flour bread, vegan, vegan sunflower seed bread

Servings: loaf (14 slices)

Author: Camilla

Ingredients

11 oz raw sunflower seed kernels (about 2 and 1/4 cups of kernels)
1/2 cup coconut flour (weigh or very lightly spoon to measure)
1/4 cup whole psyllium husks
1/4 cup flaxseed meal
2 teaspoons baking powder
1/4 teaspoon fine sea salt
1 cup water
1 tablespoon lemon juice
Optional: additional raw sunflower seed kernels for topping

US Customary - Metric

Instructions

Preheat oven to 375F (190C). Spray the interior of a glass or ceramic 9x5-inch (22.5x12.5-cm) loaf pan with cooking spray.
In a high speed blender, food processor or flour mill, grind the sunflower seeds into a fine flour; transfer to a large bowl.
Whisk the coconut flour, psyllium husks, flaxseed meal, baking powder, and salt into the sunflower seed flour.
Combine the water and lemon juice in a measuring cup or bowl; add to the flour mixture, stirring until completely blended into a thick, moist dough.
Shape and squeeze the dough into a ball and place on a piece of plastic wrap, wax paper or parchment paper. Use the wrap to shape the dough into an oblong loaf shape to fit the pan.
Unwrap the dough and place into the prepared pan (do not press it out to conform to the pan). If desired, press sunflower seeds on top.
Bake in the preheated oven for 55 to 60 minutes until deep golden brown and a toothpick inserted near the center comes out clean.
Cool in pan for 10 minutes before removing the loaf to a cooling rack. Cool completely before slicing.

Notes

Storage: Store the cooled bread in an airtight container at cool room temperature for 2 days, the refrigerator for 1 week, or the freezer for up to 6 months.

Net Carbs: The net carbs (total carbs minus fiber) for 1 slice of bread is 2.5 grams.

Measuring Tip: For best results, I strongly recommend weighing the ingredients --especially the coconut flour --with a kitchen scale.

Psyllium Tip: This bread does not work well with psyllium powder of any kind. Be sure to use whole psyllium husks.

Flaxseed Option: An equal amount of ground chia seeds can be used in place of the flaxseed meal.

Sunflower Seed Flour Option: If you already have sunflower seed flour on hand, you can use it in place of the sunflower seed kernels. Use an equivalent weight (312 grams), which is roughly 2.75 cups of sunflower seed flour.

Nutrition