Servings: 18 · Prep Time: 5 mins · Cooking Time: 30 mins
Total Time: 35 mins

Breakfast | Sides

A simple low carb loaf, free from grains and gluten. Beautifully studded with walnuts. Enjoy it toasted or as an open sandwich, perhaps with some leftover chicken, from a Sunday roast, with some tomato and homemade pesto. Or enjoy toasted for breakfast with a thick slice of butter to melt in to it. With less that 0.5 g per slice, this loaf really is one you are going to want make on a weekly basis. We get 18 slices per loaf, with 2 slices suggested per serving. It can also be sliced and frozen too. Best made in a 1lb loaf tin. You can pick up bags of milled linseed from most supermarkets or health food shops. Alternatively, if you would like to make your own nut or seed flour then you can do so by using a milling blade in a blender or coffee grinder and blitz until ground.


  • milled brown linseed (300g)
  • walnuts, chopped (100g)
  • sea salt (1/2 tsp)
  • baking powder (2 tsp)
  • eggs (5 large)
  • olive oil (2 tbsp)
  • water (4 tbsp)


Preheat your oven to 180C.
Place the milled linseed into a deep mixing bowl with the baking powder, 80g chopped walnuts, sea salt and combine.
Make a well into the middle of the mixture.
In a separate bowl whisk eggs, olive oil and water, until well combined and smooth.
Pour the egg mix into the well of the linseed flour and using a wooden spoon combine the wet and dry ingredients together to form a thick batter.
Spoon the batter into a greased loaf tin (use greaseproof paper if necessary).
Add the remaining walnuts on top and pop in the oven for 25-30 minutes until you have a solid crust. If you don't have a fan assisted oven then this may take a little longer
Carefully remove the bread and allow to cool on a wire wrack.
(If you find the bread is stuck to the inside of the tin - then just wait for it to fully cool before removing).
Allow the bread to cool completely before storing in a tin or wrapping in cling film. Will keep on the side for up to 4 days or in the fridge (in a sealed container) for up to 8 days. Slice up and freeze for up to 3 months.