This year I have mostly given up on the “Free From” isles in supermarkets and have ditched processed gluten free breads for a homemade alternative which is much more nutritious. I’ve been struggling with low energy and continued gastro symptoms since going gluten free 7 years ago after coeliac diagnosis. So I’ve made some lifestyle and dietry changes thanks to the support of my fantastic and knowledgeable nutritional therapist at Vitalise Nutrition.
The biggest thing I have noticed since cutting down on sugar, cutting out overly processed foods, taking probiotics and making all my own meals from scratch focusing on naturally nutritious foods is that I have SO MUCH MORE energy! I’ll admit that it can sometimes feel stressful or like an extra chore having to set time aside each week for food prep but realistically, this bread takes about 30 minutes at most to prep and can be frozen meaning you can make up a big batch for the following 2 weeks which is so worth it. This recipe was given to me by Vitalise Nutrition.
Recipe (the quantities I’ve given makes about 15 slices, I eat one a day meaning this makes enough for 2 weeks. Keeps for 4-5 days and can be frozen)
You will need:
400g ground flaxseed (or a mix such as ground flaxseed with ground pumpkin seed and sunflower seed)
2 tablespoons of bicarbonate of soda
8 tablespoons water
8 tablespoons olive oil
4 tablespoons apple cyder vinegar
8 free range organic eggs
A sprinkling of rock salt
Optional poppyseeds to sprinkle on top before baking
Pre-heat oven to 180 degrees Celsius
Mix the ground seeds, bicarb and salt into a large bowl. In another bowl, beat eggs, olive oil, water and vinegar. Then stir the wet ingredients into the dry and leave to sit for about 5 mins. Spoon the mixture out onto 2 baking trays lined with greaseproof paper and add some poppy seeds on top if you like. Bake for 20 – 25 mins.
Curious about the nutritional value of this bread?
Flaxseed (also known as linseed) is high in Omega-3 fatty acids, it’s a great source of dietary fiber (whilst being low in carbs) and a plant based protein. It is also a good source of minerals such as manganese, thiamine and magnesium. What’s more flaxseed helps to lower cholesterol, is high in anti-oxidants and can even help make the skin and hair healthy!
The reason I am so excited about introducing flaxseed to my diet is because it is great for supporting digestive health, something recovering coeliacs need as much help as we can get with! Flaxseed helps to protect the lining of the GI tract and has anti-inflammatory properties. It promotes beneficial gut flora and keeps the bowels moving regularly.
You don’t have to bake this bread to reap the benefits of flaxseed, you can buy ground flaxseed and sprinkle it over porridge, yoghurt, fruit salads, soups etc.
Sunflower seeds are a fantastic source of vitamin E, copper and vitamin B1, vitamin B6 and folate. Pumpkin seeds are a good source of magnesium, manganese, protein, zinc and healthy fats.
For a delicious and nutritious breakfast (also FODMAPs friendly), try 1 slice of flaxseed bread with organic peanut butter and sliced banana, served alongside a bowl of fresh berries, dairy-free natural yoghurt and toasted almonds/seeds.
For a healthy snack or brunch, you can have poached egg on the bread with dairy free spread or butter served alongside a fresh salad.
Happy baking / eating!