I love when I can combine a sponsored post with a recipe that you’ve been asking me for! Since I confessed that I’m not currently tolerating eggs or almond flour, I’ve had a flood of requests for recipes that are free of those two ingredients. It seems I’m not the only one out there who is going through this. So when Nuts.com asked me to partner with them, it was perfect! Nuts.com has FANTASTIC prices, and an amazing selection of ingredients!
This Sunflower Seed Bread is not only gluten-free, but:
nut-free (coconut is a drupe)
I like to make this bread with yeast, but the yeast optional. NOTE: if you substitute baking soda for the salt, the bread will be green inside, because baking soda and sunflower seeds react together. It’s completely safe, and it could be fun for Christmas if you want to surprise the kids with green bread and red jam.
Sunflower Seed Bread
2 cups (288g) raw organic sunflower seeds
1/2 cup warm water
1 tablespoon honey
2 teaspoons dry active yeast
2/3 cup (80g) coconut flour
1 tablespoon psyllium husk POWDER
1 and 1/4 teaspoons sea salt
1 tablespoon apple cider vinegar
1 cup full-fat coconut milk
1/4 cup avocado oil
Set the oven to 350F. Add the sunflower seeds to the food processor fitted with the S blade. Grind for about 30 seconds, until fine. Transfer to a mixing bowl.
Lay a piece of unbleached parchment paper across the bread loaf pan so that it goes down one of the long sides, across the bottom and back up the other long side. Note: If you use a different bread loaf pan the cooking time may change. Grease the two exposed glass ends of the dish. Set aside.
Add the warm water and honey to a glass measuring cup with a spout. Stir until the honey is dissolved, then add the yeast. Mix the yeast into the liquid, then let it sit for 5 minutes. (It should be foamy on top after 5 minutes. If it isn’t foamy then yeast is inactive, but will still add a little fla...