This low carb fiber bread is great for sandwiches, toast, or as is with your favorite spread! I like this bread because it is grain-free and low carb-containing 4 different seeds; pumpkin seeds, chia seeds, hemp seeds, and sunflower seed all providing rich nutrients and a nice crunch. The psyllium husk flour provides the fluffiness and softness. This bread is a great source of soluble and insoluble fiber making it great for breast health and digestive health. Bon Appétit!
4 cage-free eggs Separated (4 egg whites, 2 egg yolks only)
2 tsp apple cider vinegar
2 tbsp ghee or coconut oil
½ cup of warm water
Separate the egg whites and egg yolks in two different mixing bowls
2/3 cup psyllium husk powder
¼ cup flaxseed meal
1 tsp baking soda
2 tbsp chia seeds
½ cup raw sunflower seeds
Mix all the dry ingredients into a mixing bowl.
In a separate bowl mix with a hand mixer the egg yolk mix and 2 tbsp coconut oil or ghee.
Next, mix the dry ingredients slowly into the egg yolk mix. Slowly add in the warm water while using the hand mixer.
In a separate bowl using the hand mixer fluff the egg whites. Blend on high until they are nice and ‘ fluffy’. Mix in the 2 tbsp of apple cider vinegar.
Next, slowly add in the fluffy egg whites to the dry/egg yolk bowl while using the hand mixer. (Doing these steps slowly will help from clumping)
Place parchment paper in a baking bread dish. Pour mixture evenly into the bread pan and top it with ½ cup pumpkin seeds. Bake the loaf at 350 degrees for 1 hour.
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