Nutri Natters

Rita’s blog for lovers of real food


Flax Seed Bread

22nd December 2017

Flax seeds grind down to a flour to make a delicious nutty-tasting bread. This quick and easy recipe makes a small loaf of eight to ten slices.  You don’t need much as the protein and good fats keep you fuller for longer. Butter a slice or two and eat with a boiled egg for breakfast or soup for lunch.

flaxseed loaf

nutty, filling and delicious

 

Ingredients    
140 g ground flax seeds
1 teaspoon gluten-free baking powder
1 tablespoon cinnamon
1/4 teaspoon ground sea salt or A. Vogel Herbamare sea salt and herbs
55ml olive oil
55ml water
2 medium eggs, whisked

Method
Combine the ground flax seeds, baking powder and salt in a mixing bowl
Whisk the eggs with the oil and water
Stir the wet ingredients into the dry ingredients and mix well. Allow the mixture to stand for 2-3 minutes so that the batter thickens a little – it should still be fairly wet Pour the mixture into a small loaf tin (approximately 12x18cm) lined with baking parchment or a paper lining
Bake at 160°C for 40-50 minutes until golden and firm. To test if the loaf is cooked insert a skewer into the centre of the loaf. It should come out clean
Remove the loaf from the oven and leave to cool on a wire rack.

If not using immediately, slice and freeze for future use.