If you’re staying away from wheat, gluten, and sugar, then traditional bread bought in the supermarket isn’t for you. Not only is it full of these ingredients, it’s also full of preservatives to keep it fresh for longer. Not good for the body.
I’ve been making this bread instead. I don’t eat it a lot as I try to stay away from all grains (even pseudo-ones) as much as possible. But every now and then, with my homemade soup, it works really well.
Flax seed bread
2 cups ground flax seed
1 tbsp baking powder
3/4 tsp sea salt
5 eggs
1/2 cup water
1/2 cup avocado oil or coconut oil
Preheat oven to 350, grease inside of loaf pan.
In a medium sized bowl, mix together flax, baking powder and salt, set aside.
In another bowl, whisk eggs for 30-60 seconds then add water and oil and mix until well combined.
Add wet ingredients to dry and stir. Let batter sit for 1-2 mins to thicken. Pour into loaf pan and bake for approx. 50 mins (until toothpick comes out clean).
Before you dive in, I’d let it rest for at least half an hour for it to bind, otherwise it falls apart.
I find it’s also best toasted.
You can top either with grass fed butter (I like Kerrygold), almond butter or, if you desperately need a bit of sweetness, a spread of chia seed jam.
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Photography copyright Mark Roberts
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Do you have a favourite bread recipe?
Get in touch. Email jennifer@goodlifepublishing.co.uk