In Breakfast, Dairy Free, Gluten Free, Grain Free, Lunch, Nut Free, Recipes, Vegetarian

Flaxseed Bread

Flaxseed Bread

There are many ways to incorporate flaxseed into your daily lifestyle, but for me, personally I love nothing more than making flaxseed bread. This is such a simple recipe, with a few ingredients and it takes no time at all to whip up. I keep it stored in the freezer, to ensure that I’ve got a healthy option to hand when I’m in the mood for toast!
Prep Time 5 mins
Cook Time 1 hr
Servings 15 slices


  • 230 g flaxseed milled (I recommend the brand Linwoods)
  • 4 large eggs, beaten (see Lisa’s top for a vegan version)
  • 30 ml water
  • 5 g salt

serving suggestion

  • sweet or savory makes a perfect combination


  • Pre-heat the oven to 375°F, gas mark 5, 200°C (170°Cfan-assisted).
  • Pre line the base and sides of a 1lb loaf parchment paper or a cake liner.
  • In a large mixing bowl, beat the eggs and then add the water, salt and milled flaxseed, stir until thoroughly combined and the mixture is smooth.
  • Spoon into the pre-lined tin and bake on the center shelf for 1 hour. Remove from the oven and leave to cool. The loaf will feel dry, and quite hard to the touch–that’s normal! It will soften as it cools.
  • Once the bread has cooled, cut the bread into 3 sections, then slice each section into 5 slices depending on how thick you like it, I personally prefer it on the thinner slice, therefore you could go for 6 slices per section. There’s no baking powder in this recipe, so you’ll find it doesn’t rise as you might expect it to. It might seem strange to cut the bread this way, but it works.
  • I tend to keep my brad in the freezer and use it when I need it, you can toast it straight from the freezer.
  • Top with sweet or savory – it’s delicious with either.
  • Enjoy!
  • If you make this recipe, I’d LOVE to see how you get on so please either send me a photo or post a picture to Instagram using the#myrelationshipwithfood and tag@myrelationshipwithfood


LISA’S TIP – If you prefer to keep this bread vegan, add an additional 200ml of water instead of the eggs to the mixture. As I mentioned you can freeze this bread.
You might find it strange cutting the bread into 3 sections and then into 5-6 slices but once you get the hang of it, you’ll see it gives you more height on each slice. You can store the cooled bread in a freezer bag (room temperature for 3 days or keep in the refrigerator for 2 weeks, or the freezer for up to 3 months.
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