I accidentally bought a big batch of flax seed meal. I thought it was a bag of plain flax seeds as the meal has no nutrition value other than being a good fiber source. The good Omega 3 acid fats are completely lost after 15 minutes in grounded plain flax seeds. So the bag is in the cupboard for now half a year and has to be used before going bad. What is better to do than a nice bread with it?
I found an inspiration on Wholesome Yum. But I changed entirely the flour. I changed the almond flour with flax seed meal and the psyllium husk with cassava flour. The coconut oil I changed into olive oil as I always try to use olive more than the coconut oil. I mainly use coconut oil now for beauty treats (hair, skin) than for cooking. I guess with ghee the taste must be even great.
The bread is so good that even my sweeter side likes it very much though he prefers soft, white bread with no crust. With Kerrygold butter (salted or unsalted), a slice of prosciutto or smoked salmon, who likes a sweeter version with homemade, sugar-free jam… the bread is great also as sandwich bread.
I still have to try freezing it but I guess it will be perfect as well referring to other breads I freezed before and they were all OK after defrosting, maybe better to toast the slices then.
- 1 cup flax seed meal
- 1/4 cup cassava flour
- 1 tbsp baking powder
- pinch pink salt
- handful sunflower seeds
- handful pumpkin seeds
- 3 large eggs (free-ranged)
- 1/4 cup olive oil (EVO)
- 1/2 cup lukewarm water
- Preheat the oven to 175°C/350°F.
- Put some parchment paper in a loaf pan and set aside.
- In a bowl add all the dry ingredients and mix well.
- Add the olive oil and stir. Add the eggs – you can beat them previously but it's not necessary. Stir again well. Now add the water and stir again very well until all is really combined.
- Transfer the batter into the loaf pan, put it in the oven and bake for around 50 minutes. The bread is ready when an inserted toothpick come out clean.
- Take the bread out of the oven and let it cool on a cooling rack, out of the loaf pan.
The bread has a nice crust, looks darker with brown flax seeds than with golden flax seeds and has a perfect texture. Like a 'real' bread.
The bread rises a third, a cut on the top before putting it in the oven helps to break the top and have a nice rise.
The slices are perfect cut fresh, but toasted they are even better.
Store the bread just wrapped in a parchment paper, out of the fridge, up to a week.
