Chia and flaxseed loaf

Chef: Lee Holmes
Prep: 15 mins
Cook: 45 mins
Chia and flaxseed loaf
This is my daily bread and what a diva of a loaf it is. Use it for blissful open-top sandwiches or a mouthwatering and satisfying toasted sandwich. The perfect skin food.

350g gluten-free self-raising flour

30g ground flaxseeds

20g chia seeds

115g mixed sunflower seeds and pepitas (pumpkin seeds)

1/2 tsp sea salt

4 organic eggs

1 tsp apple cider vinegar

4 tbsp melted unsalted butter

80ml additive-free coconut milk

6 drops stevia liquid

125ml filtered water

Preheat the oven to 175°C / 345°F / Gas Mark 3–4 and grease and flour a 20 x 9 cm (8 x 31/2 inch) loaf (bar) tin.

Combine the flour, flaxseed, chia, sunflower and pumpkin seeds and salt in a bowl and mix until combined.

In a separate large bowl, use an electric mixer to beat the eggs for about 2 minutes – they should be pale and fluffy.

Stir in the apple cider vinegar, butter, coconut milk, stevia and water.

Pour the wet ingredients into the bowl with the flour mixture and stir well to combine.

Spoon the mixture into the prepared loaf tin and bake in the oven for 40 minutes, or until a skewer inserted in the centre of the loaf comes out clean.

Turn out onto a wire rack to cool.

makes 1 loaf

Preparation Time
15 minutes

Cooking Time
45 minutes

Main ingredients
Dairy, Flour, Eggs, Seeds

Recipe Type
Bread, Healthy, Kids Food, Lunch Box

Level of Difficulty

This loaf will keep for one week in the fridge or two months in the freezer.

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