This is a great loaf to have on hand as a breakfast bread, a mid-morning snack, or an afternoon treat. Sugar-free (unless you add your own), this is a versatile loaf that can be made sweet or savory. This recipe uses standard ground flaxseed (called flax meal) but for a change, look for Spectrum Essentials Flaxseed with Mixed Berries as well as other flavors. Flaxseed is also known as linseed, but we’ll refer to it as flaxseed in this recipe. Thanks to Dr. Myhill’s Recipes for a Stone Age diet!

Flax bread
A quick and easy sweet or savory gluten-free bread.
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Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
  1. 1 cup/100g finely ground flaxseed (also called flax meal)
  2. 2 Tbsp/20g ground almonds
  3. 0.5 tsp salt
  4. 0.5 tsp bicarbonate of soda
  5. 2 eggs
  6. 1/3 cup of water (approx 80-90 ml)
  7. 1/3 cup of olive oil
  1. Heat the oven to 150 degrees C (300 degrees F).
  2. Line a 1lb loaf pan with parchment or greaseproof paper. Omit this step if using silicon pans.
  3. In a bowl, mix together all the dry ingredients.
  4. In a separate bowl, mix together the eggs, water, and oil.
  5. Add the dry ingredients to the eggs/water/oil mixture and stir together well.
  6. Pour the mix into the loaf pan and bake in oven for 50 - 60 minutes.
  7. Remove from the oven, let sit for 5 - 10 minutes.
  8. Remove from loaf pan, remove paper, and cool on a wire rack.
  9. Refrigerate if you intend to keep it for more than 1 or 2 days.
  1. Instead of a single 1lb loaf, I've made this recipe using three smaller pans (makes for easier storage). Bake for just 30 minutes and you're good to go.
  2. And don't be afraid to substitute other nuts in place of the almonds, or to add dried fruit for a touch of sweetness. You can also add any herb or spice that appeals to you, such as cumin, cinnamon, lemon rind, oregano - you name it!

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