Consultations available face-to-face and through Zoom, FaceTime and Whatsapp.
Linseed Bread
Prep Time:
10 Minutes
Cook Time:
45 Minutes
Serves:
Makes 1 large loaf
Level:
Beginner
About the Recipe
This is a no-flour loaf that is satisfying without making one feel heavy or bloated. It is one of my favourites, especially toasted and dipped in hummus or spread with melting coconut butter and cottage cheese topped with rocket and radish sprouts. I find the fan oven setting works best for this recipe. (Linseeds are also known as flaxseeds.)
Ingredients
¾ cup ground almonds
1⅔ cups ground linseed
4 eggs
3 tbsp coconut oil
1½ tsp bicarbonate of soda
2 tbsp freshly squeezed lemon juice
½ cup water
1 tsp sea salt
Preparation
Step 1
Preheat the oven to 170°C fan and line a 450g loaf tin with baking parchment.
Step 2
Add all the ingredients to a food processor and blend until smooth.
Step 3
Leave to sit for a few minutes to allow the mixture to thicken up, then blend again.
Step 4
Put the dough in the prepared tin and smooth the top with the back of a wet spoon or spatula. Bake the bread for 45 minutes until golden brown and springy to the touch.
Step 5
Leave the bread to cool on a wire rack, then turn it out and slice. The bread will stay fresh for 2–3 days and freezes well.
Also known as flaxseeds, linseeds are high in omega-3 and phytoestrogens (also known as lignans). An excellent source of dietary fibre, magnesium, iron, potassium and manganese. Linseed oil contains nearly twice the level of omega-3 fatty acids as fish oil.