Recipe: Keto Flaxseed Bread

After our failed attempt at making keto cloud bread a few days ago, Nuri and I decided to try another bread recipe today. This one is made with flaxseed. I've never had flaxseed before this, so when we bought a pack today, I learned about how healthy it is - rich with Omega3 fatty acids, antioxidants and fibre. I still don't know enough about the ways it can be consumed, but here's something we baked in the kitchen: 

1. For a loaf of bread with 8-10 slices, you need 2.5 cups of grounded flaxseed (blend until it's fine and smooth).

2. In a large bowl, add one teaspoon of baking powder, one teaspoon of baking powder, and mix with the flaxseed. Then pour in one cup of cold water, and one teaspoon of apple cide vinegar. Mix some more.

3. That's it! Bring out your baking tin and mould your dough into a loaf shape. It doesn't become as hard as normal dough (with flour), so you need to be a little gentle. Optional: top the bread with some pumpkin or chia seeds.

4. Bake at 180C for one hour. Yes, a whole hour.

 5. Once the bread has cooled down, you can slice it up and enjoy!

The color settings of my phone camera isn't great - it makes the bread look very grey and dry, but it was far from it! It was brown and alive, almost like a loaf of brown wheat bread! The insides were soft and smelt nice. Naturally, the bread tasted seedy (the main ingredient was flaxseed!) The next day, we toasted a slice each (placed it on a pan with a little butter) then after the sides crispened up a bit, I had a bite with some peanutbutter spread and it was yummy! So I'd suggest you enjoy this bread with a spread of your choice, rather than consume it plain.