This Sunflower and Flaxseed Bread is a tender, moist, fiber-rich loaf that is packed with flaxseeds, sunflower, chia, and cumin seeds. This easy to make quick bread is perfect for breakfast, a mid-morning snack, or your favorite toasts spread.
Grind all the seeds using a small grinder or food processor. Then strain the seed powders into a bowl. Make sure not to have large pieces, if so, grind one more time until a fine powder.
In the same bowl add salt, soda, and mix to combine. Set aside.
Using an immersion blender blend apples until smooth puree like, add eggs and whisk on high speed for 8 minutes (and until the mixture increases 2x).
When ready, add dry ingredients into the wet ingredients and mix well.
Place parchment paper In the bread pan, grease with butter or cooking spray (the bottom of the pan and the sides) and pour the mixture in it. Using a spatula or your fingers even out the top of the dough as much as you can (it doesn't really matter if not very even). Cut lengthwise in the middle of the loaf and generously sprinkle with a mix of seeds.
Bake in the oven at 338 F (170C) for 50 minutes - 1 hour. You can test the bread by using a wooden pick. Poke the pick into the center of the bread. If it comes out clean, the bread is done.
Cool the bread in the pan for 10 minutes. Remove the bread from the pan and allow to cool completely on a wire rack.
This quick bread can be stored in the freezer for up to 2-3 months. Allow the bread to cool completely, slice the bread, and wrap it tightly in plastic wrap, and place in a freezer-safe bag.When ready to use, allow the frozen bread to defrost overnight in your refrigerator or for several hours, at room temperature, on your counter.