Flaxseed Bread- Keep it Real, Keep it Regular

Flaxseed is one of those healthy foods that is a nutritional gold star to our daily intake. Rightly so, flaxseed contains omega-3s (the healthy kinds of fats that our brains love), plenty of fiber (which our gut loves and keeps us regular, if you know what I mean), and when utilized well, can help keep us full and prevent blood sugar crashes. I've written about fiber's lovely effects HERE.

I have a li’l recipe for you all today that is quite tasty and incorporates our lovely friend, flaxseed. All credit goes to Leanne Vogul over at healthfulpursuit.com for her pretty delectable bread that she created. Here is the link to the original post.

The recipe is as follows:

2 cups roughly ground flaxseed (I get ours at Trader Joe’s)

1 tablespoon baking powder

1 tablespoon Italian herb mix

1 teaspoon sea salt

5 large eggs

½ cup water

⅓ cup olive oil


Preheat oven to 350F and line a 13x9 baking pan with parchment paper draped over the sides. (Trust me, you want parchment paper or one of those silicone baking mats. Your life will be much better for it.) Set aside.

Throw the  flax seed with baking powder, herb mix, and sea salt in a large bowl. Whisk to combine fully and set aside.

Add eggs, water, and oil to a bowl and beat with a fork or whisk until pretty frothy.

Transfer liquid mixture to the bowl with the flaxseed mixture. Stir with a spatula, just until incorporated. The mixture will be very fluffy. Once incorporated, allow to sit for 3 minutes. It will get thick and goopy over the next couple of minutes- that’s normal.

Drop mixture into prepared baking pan. Smooth with the back of the spatula and transfer the pan to the preheated oven.

Bake bread for 20-ish minutes, until top is golden. Remove from the oven and lift bread (from the parchment paper sides) to a cooling rack. Peel the parchment paper from the bottom of the bread and allow the bread to cool on the cooling rack for an hour.

Cut into 12 pieces.

Bread can be toasted or frozen. Keeps in the fridge for 3-4 days and in the freezer for up to 3 months.

If you want another bowel-movement related post, check out this one about the benefits of squatting.