Gut Health Blog

Flax Paleo Bread  LoadingAdd to Favourites list

Orange List 12 servings

Nutrition

146.2 Kcal
12.7g Fat
5.3g Carbs
2.6g Net Carbs
1.3g Sugars
5.5g Protein

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

  1. Preheat your oven at 300 F / 150 C (fan oven).

  2. Whisk the eggs, salt, and apple cider vinegar in a food processor or a bowl.

  3. Add all the remaining dry ingredients – almond flour, bicarbonate of soda, arrowroot powder, and flaxseeds- and mix until well combined.

  4. Scoop the mixture into a greased bread loaf pan lined with baking paper. Sprinkle some extra flaxseeds on top if you like.

  5. 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.

  6. 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!

  7. *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.

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Yalda’s boys made this Vanilla Paleo Sponge Cake for her birthday one year, and they all had it for breakfast!

It turns out absolutely delicious and has a bouncy and perfect spring-like consistency, which can be hard to achieve with ground almonds!

The trick is to whisk the eggs with an electric whisk and then carry on whisking the eggs with the coconut sugar.

Decorated with chopped nuts gives it that little crunch on top that is the ideal “healthy” sprinkle!

When her eldest first made it, he said, “Mum, these are your 100s and 1000s!” (British name for sprinkles).

A beautiful cake for any occasion (even breakfast!).

Ingredients

  • 2 cups or 200g of ground almonds
  • 4 eggs
  • 2/3 cup or 120g coconut sugar
  • 1/3 cup or 80g of melted coconut oil
  • 1 tbsp of vanilla extract
  • 1 tbsp of arrowroot powder
  • 1 tsp of bicarbonate of soda
  • Chopped mixed nuts to decorate

Directions

  1. Preheat oven to 350 F / 175 C (fan oven).

  2. Whisk the eggs with an electric mixer for 3 minutes.

  3. Add the coconut sugar and whisk until the mixture turns a paler color.

  4. Mix in the ground almonds, vanilla extract, arrowroot powder, and bicarbonate of soda.

  5. Finally, add in the melted (and cooled down) coconut oil, and mix.

  6. Pour in a greased cake loaf tin lined with baking paper. Decorate with chopped nuts (any work). Bake for 35 minutes.

  7. You can also make muffins instead. Pour the mixture in a greased and lined muffin tray. Decorate with the chopped nuts and bake at 350 F / 175 C (fan oven) for 25 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. Enjoy!

  8. *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. 50g or 1/2 cup of almond flour can be replaced with 30g or 1/2 cup of quinoa flour.

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