A flax seed bread loaf that is a healthier replacement for bread, high in fibre and low in carbs. I enjoy eating this bread often for breakfast with smashed avocado and an egg on top or for lunch with a cup of hearty vegetable soup or even as an afternoon snack with a spread of nut butter.
It really is the perfect slice if you want to keep your weight in check as well as your blood sugar levels.
Flax seeds may be small, however provide us with so many amazing nutritional benefits. They are high in omega 3 essential fatty acids, high in fibre, rich in antioxidants and low carb.
I used golden flax seed meal for this recipe, but you can purchase flax seeds and grind them into a fine flour using a blender. This helps to make the flax seed meal taste even more fresh, light and fluffy.
Flax Seed Zucchini Bread Loaf
Gluten Free, Low Carb, High Fibre, Seed Cycling Phase 1
5 egg whites
2 whole eggs
2 cups golden flax seed meal
6 Tbsp light extra virgin olive oil or coconut oil
2 Tbsp filtered water, or more if needed
2 Tbsp gluten free baking power
1 tsp salt
1 tsp ground nutmeg
1 tsp ground cinnamon
1 tsp powdered stevia
1/2 cup grated zucchini
Preheat the oven to 180 degrees.
Mix the dry ingredients together in a food processor (it helps to prevent the flour from being too dense).
Add the wet ingredients to the food processor and blend together (do not over mix). If the mixture is too dry add in the more water, the mixture shouldn’t be too wet either.
Pour the mixture into a prepared bread tin, lined with parchment paper and greased with coconut oil / butter.
Bake for 30-35 minutes, or until cooked through, ensuring a baking skewer comes out clean.
Remove the loaf from the tin and place on a cooling rack. Once the bread has cooled properly, slice and store in the fridge or freezer.
Have you tried this recipe?
I would like to know if you tried this recipe at home. I would love your thoughts and feedback in the comments below. Don’t forget to share your creation on Instagram and tag @Chefdotsa
Dot you later! X