Chestnut and Flax Seed bread – Sugar/Grain/Yeast Free

September 13, 2017

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

243 Kcals

21g fat

1.5g net carbohydrates 

5.4g fibre

9.4g Protein


50g butter or 1 tbsp. coconut oil

4 eggs

3 tbsp. water

120g ground flax seeds

60g ground almonds or almond flour (can use coconut flour or chestnut flour)

1 tsp baking powder

1 tsp cream of tartar

30g 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 and pop into the oven for 30-40 minutes until golden and firm.

  • Cool on a cooling rack before slicing. 

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