Servings: 18 · Prep Time: 10 mins · Cooking Time: 40 mins
Total Time: 50 mins

Snacks | Breakfast | Lunch | Keto

A simple, rustic loaf that is packed full of protein and healthy fats. You can mould this to any shape you choose, just note that if you make it particularly thin then you will need to reduce the baking time. Decorate the loaf with nuts or seeds on top and serve as an open sandwich, a piece or toast with a thick slather of butter and pinch of sea salt or great with something sweet like a homemade chocolate spread.



  • ground brown flaxseed (250g)
  • ground mixed seeds (sunflower seeds, pumpkin seeds etc) (70g)
  • olive oil (2 tbsp)
  • water (4 tbsp)
  • baking powder (2 tsp)
  • large eggs (5, beaten)
  • decoration: seeds (2 tbsp)
  • sea salt (2 pinches)
  • ground almonds (30g)


Preheat your oven to 180c
In to a deep mixing bowl, place the ground flax, ground almonds, ground seeds, baking powder, sea salt and mix together.
Make a well.
In to the well add the eggs, water, olive oil and beat in to the dry ingredients.
Mix until all combined. It will start as a thick batter but will soon turn in to a more solid dough. If you find it too wet, give it 2-3 minutes to really soak up the moisture. If you can't pick it up by hand then add a little more ground flax until you can.
Mould in to desired shape. Score the top, add the seeds and pop on to a greased baking sheet and put in the oven for 30 minutes. From here keep a close eye on the loaf, until a knife comes out clean from the center. We usually find ours takes 40 minutes to cook.
Allow to fully cool before slicing.