Flaxseed bread is such a fun surprise! I usually go for sweet breads but to be honest, this hearty savory bread is stealing my attention!
I really want to find a healthier bread that is totally sandwich-able. I want something I can make avo toast, and french toast, and basically ALLLL the toasts with, you know? I’ve found some store-bought breads here and nothing is really wow-ing me.
So I tested out some ideas in the kitchen, and while I wouldn’t call this a sandwich bread, this is probably my favorite savory bread I’ve ever made. I drizzled some PB on a slice of this bad boy and damn it was delicious.
You can even sub out the seeds and craisins for your favorite goodies. Use whatever you have on hand!
We’re kind of on a craisin kick and so I used handfuls of whatever we had in the pantry. I think they added the perfect sweet punch to the savory seedy crunch.
I wasn’t the only one that appreciated this bread, though. Jaryd put away a few slices when no one was looking. Nolan grunted and pulled at my plate until I shared.
Even Caleb ate his whole slice, so you KNOW it’s good. You can easily make this paleo by subbing honey or maple syrup for the agave. I stick to agave because it has a low glycemic index and doesn’t spike blood sugar.
What is Flaxseed?
Flax is a seed that is loaded with fiber and a great sourced of omega-3 fatty acids. They also contain a little something called lignans which have not estrogen and antioxidant qualities.
They’re little powerhouses of healthy benefits and whether you’re scooping them into your morning smoothie or grinding them up to make this flaxseed bread, adding them to your diet can be hugely beneficial!
Can I Make My Own Flaxseed Meal at Home?
Sure! Add your flaxseeds to a high powered blender or food processor and blend on high until it forms a meal. I never have huge success in making a uniform meal at home – it always tends to be a bit irregular with some larger seed bits in the mix. If you really want to get it perfect you could even use a mortar and pestle to grind it into a fine meal.
Ingredients for this Flaxseed Bread
- Eggs: So I’m using quite a few eggs in this recipe. It adds a good amount of lift and fluff factor and binding to this bread.
- Agave Nectar: For a touch of sweetness. If you prefer you could sub in honey or maple syrup if you prefer!
- Water: To add some liquid to the batter. Ground flaxseed kinda turns to magic when you add some water!
- Refined Coconut Oil: I always go for refined coconut oil because it doesn’t have a coconut flavor. You can sub in your favorite vegetable oil or even melted butter.
- Baking Powder & Salt. For some baking magic!
- Cinnamon: For some cozy vibes to give this loaf some flavor!
- Blanched Almond Flour: This is going to add a lot of substance and really be the base of this loaf.
- Ground Flaxseed Meal: The magic ingredient! It’s going to load this loaf with lots of nourishment and also add a lot of fluff to this bread.
- Dried Cranberries: Love adding this for little bites of sweetness. Feel free to sub in raisins or your favorite dried fruit.
- Sunflower Seeds: Perfect little seedy crunch.
- Pumpkin Seeds: For some more texture and seediness.
How to Make Seedy Cranberry Flaxseed Bread:
- Mix together the wet ingredients. In a large bowl, whisk together the eggs, agave, water, and coconut oil.
- Then, the dry ingredients. Add the baking powder, sea salt, cinnamon, almond flour, and flaxseed meal. Mix everything together.
- Now, the goodies. Fold in the dried cranberries, sunflower seeds, and pepitas.
- Pan it. Grease a bread pan and/or line it with parchment paper.
- Add the batter. Pour the batter into the pan and spread out evenly.
- Sprinkle. Top with additional dried cranberries, sunflower seeds, and pepitas.
- Bake. Bake for 30 minutes, or until top is golden brown and a toothpick comes out clean.
- Cool and then cut. Let sit for five minutes, then remove to a cooling rack and allow to cool. I waited until my bread was almost room temp before cutting into it.
- 5 eggs
- 3 tablespoons agave (or sub honey or maple syrup)
- 1/4 cup water
- 1/4 cup refined coconut oil, melted
- 2 cups blanched almond flour
- 2/3 cup ground flaxseed meal
- 3 teaspoons baking powder
- 1 1/2 teaspoon sea salt
- 1 1/2 teaspoon cinnamon
- 1/3 cup dried cranberries + 1 tablespoon for topping
- 1/3 cup sunflower seeds + 1 tablespoon for topping
- 1/3 cup pumpkin seeds + 1 tablespoon for topping
- Preheat oven to 350F.
- In a large bowl, whisk together the eggs, agave, water, and coconut oil.
- Add the almond flour, flaxseed meal, baking powder, sea salt, and cinnamon. Mix everything together.
- Fold in the dried cranberries, sunflower seeds, and pumpkin seeds.
- Grease a bread pan or line it with parchment paper.
- Pour the batter into the pan and spread out evenly.
- Top with additional cranberries, sunflower seeds, and pumpkin seeds.
- Bake for 30 minutes, or until top is golden brown and a toothpick comes out clean.
- Let sit for five minutes, then remove to a cooling rack and allow to cool.
- I waited until my bread was almost room temp before cutting into it.
Food photography by Erin at The Almond Eater.
- Serving Size: 1 slice
- Calories: 356
- Sugar: 6.2g
- Sodium: 325mg
- Fat: 26.7g
- Saturated Fat: 7.8g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 17.6g
- Fiber: 6.7g
- Protein: 13.4g
- Cholesterol: 82mg
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