Chestnut and Flax Seed bread – Sugar/Grain/Yeast Free
Updated: Mar 17
I have experimented with lots of LCHF bread recipes (including many that have come out purple thanks to psyllium husk). I like the dense nutty flavour, like a dark rye bread, but if you are looking for a light, white loaf, this isn't for you!!
Top Tip! – I don’t eat much bread so once cold, I slice this before placing in the freezer. When I want a slice of bread, I take one out, toast it or leave to defrost if I prefer a sandwich.
Makes 1lb loaf (approx. 8 thick slices)
Nutritional information Per Serving
1.5g net carbohydrates
50g butter or 1 tbsp. coconut oil
3 tbsp. water
125g ground flax seeds or milled mixed seeds
75g ground almonds or almond flour (can also use coconut flour or chestnut flour)
1 tsp baking powder
1 tsp Xanthan Gum
50g mixed seeds
Preheat the oven to 180ºc/gas mark 4.
Beat the butter until soft – if using coconut oil, simply melt and place in your bowl.
Add the eggs and water and continue to beat well.
Mix in all the remaining ingredients, combining well.
Place in your 1lb loaf tin. You can sprinkle with some extra seeds (see 2nd photo) if you prefer. Pop into the oven for 30-40 minutes until golden and firm.
Cool on a cooling rack before slicing.