If you’re on the Keto diet, this bread will fit perfectly into your plan. Truthfully, it’s a great bread for any diet plan especially if you’re trying to eat low-carb.
Please be aware that because of the fat content of this bread, its texture will be a little denser than regular bread.
Try it topped with a fried egg, with avocado, or tuna salad, or as a side with soup! Great for breakfast with a little butter or ghee, or Smart Balance Spread.
- 2 cups (225 g) roughly ground flax seed
- 1 tbsp gluten-free baking powder
- 1 tsp Himalayan rock salt
- 5 large eggs
- ½ cup (125 ml) water
- ½ cup (125 ml) avocado oil
- Preheat oven to 350ºF (180ºC) and line a 13”x9” (33x23cm) baking pan with parchment paper draped over the sides. Set aside.
- Combine ground flax seed with baking powder and Himalayan rock salt in a large bowl. Whisk to fully combine, then set aside.
- Add eggs, water and oil to blender or food processor. Mix until foamy, about 30 seconds.
- Transfer liquid to the bowl with the flax seed mixture. Carefully with a spatula until just incorporated (you don’t want to deflate it!). The mixture should be very fluffy.
- Once incorporated, allow to sit for 3 minutes.
- Drop mixture into prepared baking pan. Smooth with the back of the spatula and transfer the pan to the preheated oven.
- Bake bread for 20 minutes, until top is golden. Remove from the oven and lift bread (using the parchment paper sides) to a cooling rack. Peel the parchment paper from the bottom of the bread and allow the bread to cool on the cooling rack for an hour.
- Slice into 12 pieces.
Bread can be toasted or frozen. It keeps in the refrigerator for 3-4 days and in the freezer for up to 3 months. Enjoy!
If you’re going to freeze this bread, slice it first, then freeze. This way you can take out just the amount you want. Thaw on the counter (or in your fridge overnight) or in your microwave or in your toaster.