Flax Paleo Bread
Flax Paleo Bread
This is another chronic inflammation-reducing bread recipe and a nice variation on our basic paleo bread.
Yalda wanted to come up with a paleo bread recipe richer in fiber and lighter in texture, and she came up with this flax paleo bread recipe.
The flaxseeds add fiber and omega-3s, making the bread less dense and good for your gut.
Flaxseeds are a great source of plant-based omega-3s and are very anti-inflammatory. This bread is not only not inflammatory like traditional bread, but it is ANTI-inflammatory thanks to the presence of Omega 3s.
Like all of the recipes, it is very easy and quick to make. It is also DAIRY-FREE, KETO, and GLUTEN-FREE.
Ingredients
- 2 cups or 200 g of ground almonds
- 1/4 cups or 50 g of milled flaxseeds
- 4 eggs
- 1/2 a tsp of bicarbonate of soda
- 1/2 a tsp of sea salt
- 1 tbsp of arrowroot powder
- 1/2 a tsp of apple cider vinegar
Directions
- Step 1:
Preheat your oven at 300 F / 150 C (fan oven).
- Step 2:
Whisk the eggs, salt, and apple cider vinegar in a food processor or a bowl.
- Step 3:
Add all the remaining dry ingredients – almond flour, bicarbonate of soda, arrowroot powder, and flaxseeds- and mix until well combined.
- Step 4:
Scoop the mixture into a greased bread loaf pan lined with baking paper. Sprinkle some extra flaxseeds on top if you like.
- Step 5:
Bake at 300 F / 150 C for 50 minutes. The cooking time can vary depending on the oven. To make sure it is cooked through, insert a toothpick, and see if it comes out clean. If not, it needs cooking longer.
- Step 6:
Your delicious paleo flax bread is ready! It is perfect for breakfast or any meal. Even my kids like it, so do enjoy it with your whole family!
- Step 7:
*if you are allergic to nuts or prefer not to use almond flour (ground almonds) for any other reason, you can replace it with quinoa flour- 200g or 2 cups of almond flour can be replaced with 120g or 2 cups of quinoa flour.
Storage Tips
Store in an airtight container in the fridge for up to 5 days. You can also freeze the individual servings. Place them on a baking sheet, then when fully frozen, remove and place them in the container/bag for up to 3 months.
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