Flax and Almond Bread

Ingredients

120g Ground Flaxseed/Golden Flaxseed (Cold milled okay too)
67g Ground Almonds
4 Eggs
3 Tsp Baking Powder
3 Tbsp Olive Oil
150ml Water

Optional: Add a handful of Mixed Seeds to Batter.

Method

1. Preheat the oven to 175c (Fan)

2. Grease and line the bottom of the baking tin.

3. Mix together all dry ingredients in a bowl and set aside.

4. Put Eggs in bowl and whisk together with Olive Oil until frothy.

5. Add Egg Mixture to Dry ingredients and whisk until smooth, then gradually add Water until batter is runny.

6. Pour into baking tin and bake in the oven for 40 minutes (Turning if necessary at 20 minutes) or until firm and a knife comes out clean. Cool in tin for half an hour and then remove and cool completely on wire-rack.
Nutty Banana Flax Bread (My own tweak)

Ingredients

60g Ground Flaxseed/Golden Flaxseed (Cold milled okay too)
35g Ground Almonds
2 Eggs
1 and 1/2 Tsp Baking Powder
1 and 1/2 Tbsp Olive Oil
1 Ripe Banana, Mashed
100g Natural Peanut Butter/Any Nut Butter
1 Tbsp Maple Syrup or Sweetener of Choice (Not Honey)
1/2 Tsp Vanilla Extract
75ml Water

Optional:

Add 50g Hulled Hemp Seed alongside dry ingredients.
Add 20g Carob Powder alongside dry ingredients.

Makes 12 Slices.

Method

1. Preheat the oven to 175c (Fan)

2. Grease and line the bottom of the baking tin.

3. Mix together all dry ingredients in a bowl and set aside.

4. Put Eggs in bowl and whisk together with Olive Oil and Maple Syrup until frothy.

5. Add Egg Mixture to Dry ingredients and whisk until smooth, then gradually add Water until batter is slightly runny (It’ll be thicker than normal and if using Carob will be thicker again), then add Mashed Banana and Peanut Butter. Add more Water if needed.

6. Pour into baking tin and bake in the oven for 30 minutes (Turning if necessary at 15 minutes) or until firm and a knife comes out clean. Cool in tin for half an hour and then remove and cool completely on wirerack.

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