Linseed Bread – with pumpkin seeds


Linseed bread is an alternative to traditional bread. It’s tasty, a little different and ideal if you are doing a body cleanse, have wheat intolerances, or you are healing a leaky gut or a candida overgrowth. Many people eat bread daily, so eliminating traditional bread from their diet is really tough. Linseed bread (along with my oat-flour flatbreads) offers a substitute to counter some of the longing. Linseed bread is highly nutritious, filling and delicious. It’s never going to be like ordinary bread—but is a far better choice than virtually all gluten-free breads which often have a high sugar content. However, after eating this bread for just a short while, it may surprise you and become your sought-after bread!

When baked, linseed bread forms a small, dense loaf. When  cut, the slices are also small, so it’s not going to make sandwiches. It is though great when toasted to go with poached or boiled eggs or with soups. Tastes delicious with my roasted almond and hazelnut butter. And mashed-up avocado on one or two slices of toasted linseed bread, with perhaps some tomatoes makes a healthy, filling breakfast.

Linseed bread is high in protein, good fats and fibre. See below for nutritional details.

Ingredients for linseed bread

Makes a small loaf

  • 150g golden or brown linseeds (sometimes labeled flax seeds)
  • 100g ground almonds
  • 40g pumpkin seeds
  • 30g sunflower seeds
  • 15g chia seeds
  • 40g coconut flour
  • 3 large eggs
  • 2 teaspoons of organic, gluten free baking powder
    I use Doves Farm Freee Baking Powder.
  • 250 ml water
  • a little coconut oil for greasing the loaf tin

Method

Preheat the oven to 190° or 180° for fan-assisted or gas mark 5.

Grease 1lb loaf tin the coconut oil.

Place the linseeds into a blender or bean/nut grinder. Blitz for 10–15 seconds until the seeds are like a coarse flour. Tip these into a large bowl. Add the remaining ingredients to the bowl. Mix thoroughly with a fork. Make sure the ingredients are very well combined with all of the egg evenly mixed in and the seeds evenly distributed throughout. The dough will be soft when mixed.

Tip the dough into the loaf tin. Roughly level the dough with the fork, then finish smoothing it with either a palette knife or with your fingers.

Place in the oven and bake for 35 minutes. When cooked, the top will be a golden brown.Remove from the oven and allow to stand for 10 minutes. Then gently ease out of the tin and place on a rack to allow to cool. When cold, the bread will easily slice.

This Linseed Bread will keep in the fridge (I wrap mine in baking paper) for 3 or 4 days. I also, slice part of the loaf and freeze it. Then I have some whenever I need it!  You can toast it from frozen—toast it twice the time you would do for regular bread.

Nutritional Values

The above loaf, sliced into 17 slices, per slice, provides;
135 calories, 6.9g protein, 9.7g fat (mostly unsaturated—good—fats), 4.8g carbohydrates of which 0.6g sugars and 5g fibre.

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