Flaxseed loaf

Flaxseed Loaf

Flax loaf is great low carb addition to any meal but I enjoy with breakfast

Try Savoy cabbage with olive oil as a low oxalate alternative to spinach

No tomato if doing strict low lectin , thankfully I can now tolerate


- 100g / 1/2 Cup Flaxseed ground

- 2 Eggs

- 1/4 cup or 65ml Cup Water 

- 1/4 Cup either melted butter,  melted coconut oil or olive oil

- 1/2 teaspoon bicarbonate of soda

- 1/2 Teaspoon Salt

- 15 ml / 1 tablespoon apple cider vinegar

- 1/2 teaspoon fennel seeds ( optional)


- Preheat the oven to 150 degrees C. You need a medium heat as you don’t want to over cook flax.

- Grease a 1lb bread tin with butter/oil and line with parchment paper.

- Whisk the eggs until light and frothy.

- Add the butter/oil and water and mix well.

- Add the flax, salt , bicarbonate, fennel and vinegar and mix well.

- Put the mixture into the loaf tin and bake for 40-50 mins until firm.

Flax Lf 2 jpg

#LowCarb #LowOxalate #flaxbread #LowLectin