Walnut & flax bread
Omega 4 rich walnut & flax loaf
This flaxseed and walnut loaf is rich in healthy fats, protein, and fibre and a great GF bread option that’s super quick to make. It’s a no rise recipe, so you literally chuck it all in a bowl, mix and bake! Honestly, it only takes a few minutes.
Flaxseeds are a great source of omega-3 fatty acids, which support heart health and help reduce inflammation. They also provide lignans, compounds with antioxidant and hormone-balancing properties.
Walnuts add more omega-3s, along with vitamin E and magnesium, which promote brain health and help manage stress. Eggs add protein, and coconut oil provides medium-chain triglycerides for energy. This loaf is a nutritious, high-fibre option that supports balanced blood sugar levels.
It works really well with the All the Greens soup I shared yesterday or is lovely for breakfast with my butter and slices of banana or apple.
Ingredients
Makes 1 loaf / 12 slices
230g flaxseed (golden makes a lighter looking loaf)
100g walnuts, chopped (reserve a handful for topping)
1 tbsp baking powder
5 large eggs
130ml water
50g coconut oil, melted
½ tsp sea salt
Method
Preheat the oven to 175°C and line a 2lb loaf tin with parchment (I use shaped loaf tin liners for ease).
In a large bowl, mix all the ingredients with a whisk until well combined.
Pour the mixture into the prepared tin and top with extra chopped walnuts and a sprinkle of sea salt.
Bake for 40 minutes, checking with a skewer to ensure it’s cooked.
Let the loaf cool before slicing.
Storage: Store in an airtight container in the fridge for up to a week, 4-5 days at room temperature, or freeze in slices in an airtight bag.