Seedy Flax Vegan Protein Bread

Flaxseed has been cultivated for thirteen centuries; that’s a whole lot of flaxseed! So why have we been keen on a bit of flax for all these years?

Packed with omega-3 essential fatty acids (yes, those of salmon and avocado fame), flaxseed helps you maintain a healthy heart. Also present are lignans, which have antioxidant qualities, and fibre, both soluble and insoluble. 

Thanks to the superb mix of healthy fats and fibre (but low carb content), flaxseed is great at keeping you feeling fuller, for longer.

METHOD: 

Preheat oven to 180 degrees Celsius. Line a loaf tin with baking powder.

Place dry ingredients in a food processor and pulse to mix. Add wet ingredients and mix until you get a sticky batter. Let the mixture sit for 30 minutes or so to allow for the psyllium husks to expand. If the mixture is too thick, add some more water.

Pour into loaf tin and bake for 50-55 minutes until golden brown. Remove and cool on a wire rack before turning out. This is a dense, seedy, more ‘bread’ like loaf.

This recipe is from Katie Morgan, an Aussie blogger who writes about all things health, nutrition, fitness, love and travel on her website: Kale and the Kettlebell. She’s dedicated to living a healthier, happier and more active lifestyle. Obsessed with protein pancakes, smoothie bowls and nut butter, Katie is a big advocate for everything in moderation. Her hottest tip? Stop trying to eat and exercise for how you look - focus on how you feel and you will be surprised with the results. “Take care of your body – it’s the only place you have to live forever”