Low Carb Recipe
This Sunflower Bread uses nut flour and bran for the grains and Splenda as a sweetener. Also has sunflower seeds and uses sunflower oil.
1 cup heavy cream
1 teaspoon vanilla extract
1/4 cup sunflower oil*
1 cup nut flour
1/4 cup sunflower seeds
1 teaspoon baking powder
1/2 cup unprocessed bran
1/2 cup sugar substitute
*If you don't have or can't find sunflower oil, 1 stick of butter can be substituted.
Beat eggs, cream and vanilla. Add oil, (or melt butter) and add to cream.
Mix dry ingredients. Add wet mixture to dry.
Bake in a 9 x 5-inch bread pan which has been sprayed with non-stick cooking spray for 30 to 40 minutes at 350-degrees. Check with a toothpick.
The black-striped, tear drop-shaped sunflower shells house greyish seeds that are amazing in their own right. Naturally rich in heart healthy polyunsaturated oils, sunflower seeds are high in the powerful antioxidant, vitamin E. A 1/4-cup serving provides over 90 percent of the Daily Value. These nutty seeds also provide protein, B vitamins and important minerals such as manganese, magnesium and selenium. And that's not all! Sunflower seeds are one of the best sources of phytosterols, a compound known to lower blood cholesterol levels.How About Make Homemade Nut Flour?
It is easy to make your own nut flour with almonds (good essential fatty acids source) or macadamia (good fat-to-carb ratio.) Just mill them in a coffee grinder or food processor until they have a flour-like consistency.
Yield: 8 Servings Sunflower Bread
Serving size equals 1/8 loaf