Ingredients
Dry ingredients:
- 1 cup flax seed meal
- 1/4 cup cassava flour
- 1 tbsp baking powder
- pinch pink salt
- handful sunflower seeds
- handful pumpkin seeds
Wet ingredients:
- 3 large eggs (free-ranged)
- 1/4 cup olive oil (EVO)
- 1/2 cup lukewarm water
Servings:
Instructions
- 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.
Recipe Notes
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.
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