½ cup hulled pumpkin seeds
⅔ cup (73 grams) coconut flour
2 tablespoons psyllium husk powder
1 tablespoon baking powder
½ teaspoon salt
5 large egg whites
3 large whole eggs
¼ cup avocado oil
¼ to ½ cup warm water
1 tablespoon hulled hemp or sesame seeds, for the top
1 tablespoon hulled sunflower seeds, for the top
Preheat the oven to 350°F and grease a 9-by-5-inch loaf pan.
In a food processor or coffee grinder, process the pumpkin seeds until they resemble fine crumbs. Transfer to a large bowl.
Whisk in the coconut flour, psyllium, baking powder, and salt. Add the egg whites, whole eggs, and avocado oil and stir until well combined.
Stir in ¼ cup of the warm water until well combined. If the batter is stiff, stir in up to ¼ cup more water, 1 tablespoon at a time, until the batter is spreadable but not pourable.
Spread the batter in the prepared loaf pan and smooth the top. Sprinkle with the seeds and press lightly to adhere.
Bake for 45 to 50 minutes, until golden brown on top and firm to the touch. Remove from the oven and let cool completely in the pan.