Sunflowerseed mustard bread – paleo

YES, you are seeing right – this paleo sunflower seed bread is green. And I didn’t use any chemicals or food coloring!

The secret behind this green sunflower seed mustard bread is that sunflower seeds contain chlorophyll, also known as chlorogenic acid. This acid reacts with the baking powder and soda in a recipe. When heated and once the product cools, it turns green. 

That’s the power of nature!

This bread has not only  a unique color but tastes amazing and mustard gives it a twist. I would definitely add in some mustard seeds into the bread and if you desire, you can also try adding some mustard into the dough. If you prefer eating it with sweet toppings I wouldn’t add mustard into the dough. 

Whether you have your avo and egg on toast or make a nut butter jelly sandwich – because it tastes like “real” bread, you can use this paleo sunflower seed mustard bread for anything!

Sunflowerseed mustard bread

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 1 mini loaf
Calories 399 kcal


  • 75 g sunflowerseed flour/Sonnenblumenkernmehl
  • 15 g coconut flour/Kokosmehl
  • 15 g psyllium husk powder/Flohsamenschalenpulver
  • 15 g egg white powder/Eiklarpulver or 3 egg whites*/oder 3 Eiklar*
  • 240 ml boiling water/kochendes Wasser
  • 1 teaspoon/TL baking soda/Backpulver
  • salt/Salz
  • mustard seeds/Senfkörner
  • 1 tablespoon/EL dijon mustard/körniger Dijon Senf optional


  1. Preheat the oven at 200 degrees Celsius top and bottom heat./Den Ofen auf 200 Grad Ober-/Unterhitze vorheizen.

  2. Mix dry ingredients and add hot water (and optional mustard)and knead it shortly./Die trockenen Zutaten mit dem heißen Wasser (und optional Senf) kurz verkneten.

  3. Let the dough sit for about 10 minutes./Den Teig für 10 Minuten quellen lassen.

  4. Form a bread loaf, top with some mustard seeds and bake for about 45 minutes./Ein Brot formen, etwas Senfkörner als Deko draufgeben und für ca 45 Minuten backen.

Recipe Notes

Nutritional information for the whole loaf/Nähwerte für das ganze Brot:

399 calories

11g c I 48g p I 14g f

Product recommendations:

sunflower seed flour/Sonnenblumenmehl*
coconut flour/Kokosmehl *
psyllium husk powder/Flohsamenschalenpulver*
egg white powder/Eiklarpulver*

All products with * are affiliate links. If you want to support me without paying extra money, you can purchase my favorite products through these links. This will enable me to continue providing you with content and help to grow my blog.

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Comments 10

    1. Post

      Hey, Sonia! Almond flour or any other seed or nut flour should probably work too! 🙂 I’d love to get your feedback if you give the recipe a go!!

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          1. Post

            Hey, Sonia! Thanks for your feedback! I am sorry to hear that. It is one of my staples and I never had a problem – as well as others who are baking it regularly… did you follow the recipe exactly or did you change anything up?

    1. Post

      Hmmm, probably due to the almond flour – although if it has the same baking characters it shouldn’t make a difference… I just made it myself to see if it turns out right.

      If I use almond flour, I also like this recipe:

      3 egg whites, stiff
      150g almond flour
      25g psyllium husk
      2 tsp baking soda
      250ml boiled water

      Mix all dry ingredients, then fold in stiff egg whites. Add boiled water and constantly stir and mix everything together.

      Form 6 bread rolls or fill into a loaf tin. Bake 45 minutes at 175 degrees C circulating heat.

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