Chia and Flaxseed Loaf

A great, gluten free recipe packed with protein and good fats!
Recipe taken from

Chia and Flaxseed Loaf
Makes one delicious loaf!

350 g (12 oz/21/3 cups) gluten-free self-raising flour
30 g (1 oz/1/4 cup) ground flaxseeds
20 g (3/4 oz/1/4 cup) chia seeds
115 g (4 oz/3/4 cup) mixed sunflower seeds and pepitas (pumpkin seeds)
1/2 teaspoon sea salt
4 organic eggs
1 teaspoon apple cider vinegar
4 tablespoons melted unsalted butter
80 ml(21/2 fl oz/1/3 cup) tablespoons additive-free coconut milk
6 drops stevia liquid
125 ml (4 fl oz/1/2 cup) filtered water
Preheat the oven to 175°C (345°F) and grease and flour a 20 x 9 cm (8 x 31/2 inch) loaf (bar) tin.
Combine the flour, flaxseed, chia, sunflower and pumpkin seeds and salt in a bowl and mix until combined.
In a separate large bowl, use an electric mixer to beat the eggs for about 2 minutes – they should be pale and fluffy.
Stir in the apple cider vinegar, butter, coconut milk, stevia and water. Pour the wet ingredients into the bowl with the flour mixture and stir well to combine.
Spoon the mixture into the prepared loaf tin and bake in the oven for 40 minutes, or until a skewer inserted in the centre of the loaf comes out clean.
Turn out onto a wire rack to cool.
This loaf will keep for one week in the fridge or two months in the freezer.

Hope you enjoy it!


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