HOW TO MAKE KETO VEGAN COCONUT SUNFLOWER BREAD (EGGLESS) - THE CHEAPEST & HEALTHIEST NUT FREE BREAD!

Before I came out with this recipe, I was experimenting on a vegan or eggless coconut flour bread which I know some of you are anxiously waiting for. After several attempts, the results were consistent in that the bread looks good but the texture appears to be uncooked but it's actually not uncooked. And after toasting them, they remain the same. The texture is actually the same as the eggless coconut wrap which is fine for the wrap as it's quite thin but for the bread, it's not so suitable. Hence, I concluded that the eggless version for coconut flour bread is not suitable.

Then I decided to add another flour to see whether it works. I know it works with flaxseed and almond meals as I already have those videos here. I wanted something different and inexpensive and immediately thought of sunflower seeds flour which is way cheaper than coconut flour. Of course, you can buy Gerbs sunflower seed meal from Amazon but its pretty costly. The good news is that it's so easy and inexpensive to make it at home by just taking a few minutes to blend or grind it up using a blender or coffee bean grinder. I prefer using coffee bean grinder as it's more effective and the powder is finer. I grind them up in bulk and just store in the fridge for convenience.

Coconut flour is very low in carbs and extremely high in fibre and protein. It is an inexpensive replacement for low carb flours. However, it is very absorbent and so requires more eggs and liquids. As this recipe has no eggs, it was quite tricky trying to get the right amount of water.

Sunflower seed flour is a nut-free way to make healthier baked goods that still taste great. It has a slightly nutty and neutral flavor therefore, it makes a great replacement for other low carb flour such as almond flour with a 1:1 ratio. Sunflower seeds are excellent sources of B vitamins, antioxidants, and vitamin E. Plus, they contain antioxidants like phenolic acids and flavonoids, which can protect brain health while helping us to maintain a healthy weight.

I have experimented with sunflower seeds flour before and was surprised that the bread turned green. It turns out that they contain chlorophyll, also known as chlorogenic acid which reacts with the baking soda in a recipe when heated and once the product cools, it turns green but still edible. Since we are not using baking soda in this recipe, we do not have this problem.

Please weigh the ingredients for accuracy as not all cups and spoons are the same. It's important to grind the psyllium husk into finer powder until half its original volume so that it can absorb the water more effectively. Psyllium husk powder is the best replacement that gives a crumb like texture so please do not replace it as other substitutes may not give you the same exact texture. Please see the description box of another video titled HOW TO TURN A PROBLEMATIC KETO BREAD INTO THE BEST KETO BREAD for details about the role of psyllium husk powder and how to use it effectively for greater success. Here, you can also learn about the role of all ingredients in keto bread.

NUTRITION FACTS
Total servings = 16
Per serving;
Net carb = 4.8 g
Calories = 89
Total fat = 4 g
Protein = 3.8 g

INGREDIENTS (Based on US Metric Conversion)
Dry Ingredients;
Coconut flour = 120 g / 1 cup
Sunflower flour = 120 g / 1 cup
Psyllium husk powder (finely grounded) = 45 g / 5 tbsp.
Baking Powder = 27 g / 6 tsp
Salt = 2 tsp

Wet Ingredients;
Apple cider vinegar = 57 g / 4 tbsp.
Coconut or olive oil = 60 g / 4 tbsp.
Boiling water = 360 ml or 1 1/2 cups

DIRECTIONS
1. Pre heat oven to 350F or 180C.
2. Blend or grind the raw sunflower seeds into powder like regular flour.
3. Mix all dry ingredients in a bowl with a spatula until well combined and no lumps.
4. Add all wet ingredients and mix until a dough is formed. Knead the dough for 1 min.
5. Shape the dough into a loaf with round top. Do not flatten the top as it will cause the crumbs to be denser without holes. As the dough is eggless, it is quite dry so the loaf will look more rustic before and after baking. But once cooked, it will be crusty outside and soft inside.
6. Place the dough into an 8x4" loaf pan lined with parchment paper.
7. Brush some water on the top before sprinkling with pumpkin seeds and black sesame seeds so that they will stick to the dough and gently press down the seeds.
8. Bake at the lowest rack for 60 mins or until a wooden skewer comes out clean and the top is hard and crusty. If the top is soft, then it is a sign that the bread has problem.
9. Remove the bread from the pan and let it sit on a sheet pan and leave to dry in the oven with heat turned off for about 30 to 40 mins.
10. Cool completely before cutting into thin slices.
11. Wrap with parchment paper before refrigerating to prevent moisture from forming. The bread can be refrigerated up to 2 weeks and frozen for months.

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