Linseed Loaf
This is another gorgeous gluten-free loaf that honestly is so light and fluffy. It gives a really good bread hit but with all the nutrition of linseeds and black sesame seeds, which are packed with nutrients and minerals that support gut and hormone health. It's high in protein thanks to the eggs, and rich in healthy fats from the extra virgin olive oil. I use lots of fresh rosemary, but you could easily play around with different herbs and flavours. It's super easy to make… what's not to love?
Ingredients
135g ground linseeds
35g black sesame seeds
80ml extra virgin olive oil
100ml water
2 level tsp bicarbonate of soda
4 medium eggs
Good pinch of salt
2 sprigs fresh rosemary, finely chopped
Method
First, crack the eggs into a large bowl and whisk well. Add the olive oil and mix together.Blitz the linseeds, black sesame seeds and fresh rosemary in a food processor until the seeds are finely ground. Add this to the bowl along with the bicarbonate of soda, salt and water, then mix everything together until you have a thick batter.
Pour into a lined or silicone loaf tin and bake at 180°C for 35 - 40 minutes, or until the loaf is golden and a skewer inserted into the centre comes out clean.Leave to cool in the tin for 10 minutes before turning out onto a wire rack or board.
NB: It's always best to blitz your own linseeds rather than buying them pre-ground, as they begin to oxidise once ground. This helps you get the maximum nutritional benefit. Once the loaf has completely cooled, slice and freeze it. You can then take out a slice or two whenever you fancy and pop them straight into the toaster.
