Ingredients
- 250 g ground golden linseed (flaxseed)
- 50 g ground almonds
- 2 tbsp psyllium husk powder
- 1 tbsp baking powder
- 1 tsp sea salt
- 1 tbsp mixed seeds (pumpkin, sunflower), plus extra for the top
- 5 eggs, at room temperature
- 4 tbsp extra virgin olive oil
- 1 tbsp apple cider vinegar
- 150 ml warm water
Method
- Heat the oven: set it to 180°C (160°C fan) and line a 900 g (2 lb) loaf tin with baking paper.
- Mix the dry ingredients: in a large bowl, mix the ground linseed, ground almonds, psyllium, baking powder, salt and seeds.
- Mix the wet ingredients: in another bowl, whisk the eggs, oil, vinegar and warm water until frothy.
- Combine: stir the wet ingredients into the dry until evenly mixed. Leave for 5 minutes; the mixture will thicken into a soft dough as the linseed and psyllium absorb the liquid.
- Bake: spoon into the tin, smooth the top and sprinkle with extra seeds. Bake for 50–55 minutes, until risen, firm and golden, and a skewer comes out clean.
- Cool: leave in the tin for 10 minutes, then cool completely on a wire rack before slicing.
- Store: keep wrapped in the fridge for up to 5 days, or slice and freeze. It's delicious toasted.
Why it's good for you: Linseed is one of the richest plant sources of omega-3 fats and lignans, plant compounds with gentle hormone-balancing effects, and it's full of soluble fibre that feeds the gut and keeps you regular. With almost no starch, this loaf barely affects blood sugar. (Read more in The Second Spring.)
Good to know: Linseed is very high in fibre, so drink plenty of water, and start with a slice or two a day if you're not used to it. Store ground linseed in the fridge, as its oils go stale quickly.
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