This flax paleo bread is a delicious and nutritious twist on the classic paleo bread recipe. Created to be richer in fiber and lighter in texture, it perfectly balances taste and health benefits. Yalda developed this flax paleo bread to provide an option that supports gut health while fitting seamlessly into an anti-inflammatory lifestyle.
Flaxseeds are the star ingredient in this bread, offering a rich source of plant-based omega-3 fatty acids. These omega-3s are well-known for their powerful anti-inflammatory properties, making this bread not only free from inflammation but actively working against it. Unlike traditional bread, which can often contribute to inflammation, this flax paleo bread helps reduce it, making it an excellent choice for anyone focused on overall wellness.
The addition of flaxseeds also boosts the fiber content, which aids digestion and promotes a healthy gut environment. This makes the bread lighter and less dense than many other paleo or gluten-free breads, so it feels satisfying without weighing you down.
As with all Eat Burn Sleep recipes, this flax paleo bread is easy and quick to prepare, perfect for busy days when you want wholesome food without the fuss. It is also dairy-free, keto-friendly, and gluten-free, making it suitable for a wide range of dietary preferences and restrictions.
Whether enjoyed as a base for your favorite toppings or alongside a nutritious meal, this flax paleo bread is a flavorful, health-supporting option that fits beautifully into a balanced, anti-inflammatory diet.
Ingredients
- 2 cups or 200g of ground almonds
- 1/4 cup or 50g 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
Preheat your oven at 300 F / 150 C (fan oven).
Whisk the eggs, salt, and apple cider vinegar in a food processor or a bowl.
Add all the remaining dry ingredients – almond flour, bicarbonate of soda, arrowroot powder, and flaxseeds- and mix until well combined.
Scoop the mixture into a greased bread loaf pan lined with baking paper. Sprinkle some extra flaxseeds on top if you like.
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.
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!
*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.
Serving Tips
Pairs well with:
• Cumin and Chive Yogurt Dip
• Cabbage and Basil Soup
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.
