This is a great bread for a quick breakfast or to accompany lunch - try with some almond butter and sliced banana or some smashed avocado
Ingredients
2 thin slices - 1 portion
320g flaxseed, ground
1 tbsp baking powder
3/4 tsp sea salt
4 eggs
120ml water
70g coconut oil, melted
Method
1. Preheat oven to 180C.
2. Mix the ground flaxseed, baking powder and salt in a large bowl.
3. In a separate bowl, beat the eggs and add the water and melted coconut oil - mix until combined.
4. Add the wet ingredients to the dry and stir. Let the batter sit to thicken for 1-2 minutes.
5. Put the mixture into a lined loaf tin and bake for 50 minutes or until set and browned.
6. Once cooled, store in the fridge for up to 7 days or slice and keep it in the freezer for a month.
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