- Skill Level: Easy
- Yield : 1 loaf
- Servings : 8
- Prep Time : 10m
- Cook Time : 60m
- Ready In : 1:10 h
My sister-in-law Carol turned me onto this lovely loaf. She often leads me to “you gotta try this” healthy recipes that quickly become staples in our kitchen. I tweaked the original recipe a bit to make it gluten-free and it’s all good.
- 2 T Buckwheat Flour
- 1/4 pound Gluten-Free Oat Bran Flour (1 1/4 cups)
- 1/4 pound Almond Meal (1 1/2 cups)
- 1/4 pound Flax Seed (5/8 cup)
- 1 T Baking Powder
- 1 tsp Salt
- 5 Egg Whites
- 300 grams Plain Greek Yogurt
- 2 Tablespoons Raw Sunflower Seeds
Preheat oven to 350 degrees F.
Mix all ingredients (other than sunflower seeds) together until a dough forms.
Line a loaf pan with parchment paper and add dough to pan.
Sprinkle with sunflower seeds.
Bake in parchment lined loaf pan for 50 - 60 minutes. Test doneness with a toothpick in center of bread. If toothpick comes out clean, then bread is done.
Lift bread out of pan by edges of parchment paper. Let cool, slice and enjoy.
I like this bread best toasted and topped with avocado, a slice of cheese and cucumbers, arugula or sprouts. It also makes a good bread for an open-faced tuna melt.
Source (Who needs to reinvent the wheel…a great recipe is a great recipe!): Inspired by the cooking app Kitchen Stories’ Fitness Bread.
Short Cut: Slice loaf and wrap in freezer paper and a ziplock bag. Store in freezer for up to 3 months (it probably won’t last longer than a week) or in the refrigerator for 3 days.
Think Out of the Ice Box: I swapped Oat Bran Flour for the original recipe’s Wheat Bran to make it gluten-free.