Ingredients
- 4 large eggs
- 1 cup plain Greek yogurt
- 1 cup almond flour
- ½ cup ground flaxseed
- ¼ cup sunflower seeds
- 2 tablespoons chia seeds
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 tablespoon olive oil
You will also need parchment paper for lining the loaf pan, and a few extra sunflower seeds for the topping if you like.
Instructions
Preheat the oven to 350°F (175°C). Line a loaf pan with parchment paper. Parchment makes it much easier to lift the finished loaf out of the pan, since nut-based breads can stick. Leave a little overhang on the sides to use as handles.
In a large bowl, whisk the eggs, Greek yogurt, and olive oil until smooth. Whisk well so that the yogurt breaks down completely and no streaks remain.
Add the almond flour, ground flaxseed, sunflower seeds, chia seeds, baking powder, and salt.
Stir until all the ingredients are evenly combined. Let the mixture rest for 5 minutes so the seeds can absorb some moisture. During this time, the chia seeds and flaxseed will swell and the batter will thicken. This resting step helps the loaf hold together and prevents a crumbly texture.
Transfer the batter to the prepared loaf pan and smooth the top. Sprinkle additional sunflower seeds over the surface if desired. Pressing the seeds in gently helps them stay in place.
Bake for 40 to 50 minutes, or until the loaf is firm and a toothpick inserted into the center comes out clean. If the top browns too quickly, loosely tent it with foil for the last part of baking. Because the loaf contains eggs, make sure the center is fully cooked before removing it from the oven.
Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing. A fully cooled loaf slices cleanly and holds together best. Slicing too early can make it seem crumbly or damp.