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Orange List 12 servings

Nutrition

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

Flax Paleo Bread

This is another chronic inflammation-reducing bread recipe and a nice variation on our basic paleo bread.

Yalda wanted to come up with a paleo bread recipe richer in fiber and lighter in texture, and she came up with this flax paleo bread recipe.

The flaxseeds add fiber and omega-3s, making the bread less dense and good for your gut.

Flaxseeds are a great source of plant-based omega-3s and are very anti-inflammatory. This bread is not only not inflammatory like traditional bread, but it is ANTI-inflammatory thanks to the presence of Omega 3s.

Like all of the recipes, it is very easy and quick to make. It is also DAIRY-FREE, KETO, and GLUTEN-FREE.

 

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 greased a bread loaf pan lined with baking paper. Sprinkle some extra flaxseeds on top of 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.

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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