Ingredients
Here’s everything you need for one small loaf:
- 1½ cups (150 g) sunflower seeds, finely ground
- 1 cup (225 g) plain Greek yogurt
- 3 large eggs
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 tablespoon olive oil (optional)
Instructions
Preheat your oven to 350°F (175°C). Line a small loaf pan with parchment paper, leaving a little overhang on the sides so you can lift the finished loaf out easily. Parchment is helpful here because a flourless loaf can stick to the pan.
Add the sunflower seeds to a food processor or high-speed blender. Pulse in short bursts until they look like a fine flour. Stop as soon as you reach that stage.
This is the step where most people go wrong. Sunflower seeds are rich in natural oils, and if you blend too long, the friction and heat will turn them into sunflower seed butter. Short pulses and an occasional scrape down the sides will keep you in flour territory.
In a large bowl, whisk the Greek yogurt and eggs together until completely smooth. If you’re using olive oil, add it now. Take a minute here, because smooth wet ingredients make a more even loaf.
Add the ground sunflower seeds, baking powder, and salt to the wet mixture. Stir until you have a thick, evenly combined batter. It will be much thicker than a cake batter, closer to a dense, scoopable paste. Don’t overmix. You only need everything fully combined.
Transfer the batter into your prepared loaf pan. Use a spatula to smooth the top so it bakes evenly.
Bake for 40 to 50 minutes. The loaf is ready when it’s firm to the touch, golden on top, and a toothpick inserted in the center comes out clean. Ovens vary, so begin checking around the 40-minute mark.
Let the bread cool in the pan for about 10 minutes, then lift it onto a wire rack. Wait until it’s completely cool before slicing. Flourless breads continue to set as they cool, and slicing too early can make the center seem gummy. Patience gives you a cleaner slice and a better texture.