I want to grab the person who first created flaxmeal bread and kiss them on both cheeks. This stuff is nutty, it’s moist, it’s soft and springy – all without the crumbly weirdness that so often accompanies low-carb baked goods!
The flaxseeds are super-packed with fibre and omega-3 fatty acids, eggs bring protein, and olive oil adds satisfying fats. I love this with plenty of unsalted butter, plus a sprinkling of cinnamon or some sliced, sharp cheese.
Seriously, can we please take a moment to appreciate that melting butter?
If your dough looks a little dry, play around with quantities of the liquid ingredients. I have had success using less olive oil and more eggs.
You wouldn’t believe how easy it is to make this bread. You do, however, have to pulverize your flaxseeds into flour. While this only takes a few seconds, you really do need a strong coffee grinder (or stick blender, as I have seen some people use).
This recipe can be gluten-free, nut-free, dairy-free, and low-carb.
Makes 1 smallish loaf
Preparation time: 10 minutes
Cooking time: 30 minutes
Ingredients:
– 1 cup (175 grams) flaxseeds
– 5 large eggs
– 4 Tablespoons extra-virgin olive oil
– pinch sea salt
– 1 Tablespoon psyllium husks
– 1 Tablespoon teaspoon baking powder
Method:
1. Preheat your oven to 180 degrees Celsius. Line a loaf tin with baking paper.
2. Grind your flaxseeds to a flour using a coffee grinder, in two batches. Mix with the remaining ingredients until smooth. Spread into your tin and bake for 30-40 minutes, or until an inserted skewer emerges clean.
3. Cool on a wire rack, and serve with plenty of unsalted butter. Enjoy! 🙂
