RACHEL LETT
A flaxseed bread that’s light and nutty. This bread has a taste and crumb similar to soda and rye. At home I call this ‘Oh my goodness’ bread, because that’s exactly what I said with my first bite—it would rival the standard loaf, and it's kinder to your blood sugar levels. With a slather of butter, or a slice of cheese, it’s an absolute treat.
Flaxseed Bread
MAKES A LOAF
80g ground almond
250g flaxseeds, whole/ground or a mixture of both
2 tablespoons chia seeds
1 1/2 teaspoon bicarbonate soda
1 teaspoon salt
4 eggs, preferably higher welfare
50g of melted butter or coconut oil
2 tablespoons lemon juice
100ml water
poppy seeds or sesame seeds
Ingredients
Preheat the oven to 170°C (338°F).
Grease and line a tin or baking tray with parchment paper.
In a bowl, mix all the dry ingredients together.Make a well in the middle of the dry ingredients and add the, eggs, butter, lemon juice and water. Mix everything together and leave it to stand for a few minutes to thicken up. It will be sloppy to begin with, but you’ll be surprised by how much it will stiffen.
Add the mixture to a tin, or form into your desired shape and place on a baking tray. Top with sesame seed or poppy seeds and bake for 45 minutes at 170°C (338°F) until golden and cooked through. If you can wait, cool on a wire rack.