Pumpkin & Sunflower Seed Psyllium Bread

This bread is not only healthy for you and gluten-free, it tastes good too! Enjoy it fresh or toasted for your favourite sandwich.

Recipe from Low Carb Yum.


  1. In a large mixing bowl, stir together psyllium, chia, pumpkin seeds, sunflower seeds, flax, baking powder and salt.
  2. Stir in coconut oil.
  3. Blend in egg whites and almond milk being careful not to over mix.
  4. When thickened, spread out into a greased or lined 8x4 inch loaf pan.
  5. Bake for about 70 minutes at 325 degrees F or until internal temperature reaches about 215 degrees F. 


  • ½ cup Psyllium Husks, finely ground
  • ¼ cup Chia Seeds
  • ¼ cup Natural Pumpkin Seeds
  • ¼ cup Natural Sunflower Seeds
  • 2 tbsp Ground Flax Seed
  • 1 tsp Baking Powder
  • ¼ tsp Salt
  • 3 tbsp Coconut Oil, melted
  • 1 ¼ cup Egg Whites
  • ½ cup Almond Milk

To print the recipe, click here