Homemade Vegan Flaxseed Bread recipe is a gluten-free, simple &healthy bread. It is not prepared using flour, yeast/extra oil. The dough takes very little time to incorporate and turns into a soft, sliceable loaf. Vegan Flaxseed Bread recipe with Homemade is wonderful either in the morning or for lunch. It has a lot of dietary fiber, vegetable protein, and fats. It is possible to eat it plain, toasted, or with spreads. The recipe works great with clean eating, during meal prep, and for anyone who does not want to consume processed bread. It is a single-bowl meal that requires limited ingredients and it turns out every time it is made.
STATS:
- Diet: Vegan, Gluten-Free, Oil-Free
- Course: Bread, Breakfast
- Cuisine: Whole Food, Plant-Based
- Time for prep: 10 minutes
- Cooking time: 50 minutes
- Working time (total): 1 hour
- Size/serving: 1 thick slice
- Total yield: 1 loaf (10 slices)
- Level of difficulty: Easy
- Mode of cooking: Oven-baked
EQUIPMENT:
- Mixing bowl
- Whisk or spoon
- Loaf pan
- Oven
- Parchment paper
- Measuring cups and spoons
INGREDIENTS:
- Two cups of golden flaxseed, ground
- One cup of water
- A single tablespoon of vinegar/lemon juice from apple cider
- One teaspoon of baking powder
- Half a teaspoon of baking soda
- 1/2 a teaspoon of salt
- Optional: One teaspoon of dried herbs or garlic powder
INGREDIENT NOTES:
Golden flaxseed:
- To tone down the flavor and make flaxseed a little less dark, use golden flaxseed that is ground. It makes the bread taste softer.
Water:
- Wets the flax and creates a gel to hold the dough together in lieu of an egg.
Lemon juice/vinegar:
- This will assist in the rise of the bread as it reacts with the baking soda. Gives a slight tang.
Baking powder & baking soda:
- The combination of the two ingredients ensures that there is an elevation of the bread without any use of yeast.
Salt:
- Enhances the flavor and levels out the flax’s natural nuttiness.
Optional herbs or garlic powder:
- This will not require any oil or sugar but adds other flavors.
INSTRUCTIONS:
- Set the oven temperature to 350°F (175°C).
- Grease a loaf pan lightly/line it with parchment.
- In a large dish, combine the ground flaxseed, baking powder, baking soda, salt, and herbs (if using).
- Pour in the lemon juice and water. Mix thoroughly till the batter becomes thick.
- For the dough to thicken, let it sit for five minutes.
- Transfer the dough to the muffin pan and smooth the top.
- Bake till firm and browned, 50 to 55 minutes.
- Give it a rest for 10 minutes to cool it.
- Before slicing, move to a rack and let cool completely.
TIPS:
- For the greatest texture, use freshly ground flaxseed.
- The inside of warm bread may be soft.
- Take time to rest the dough or it will not bind and bake correctly.
- Let the bread cool before slicing it.
- To get extra crunch, toast the pieces prior to serving.
- Decorate and cover with pumpkin or sunflower seeds.
STORAGE DETAILS:
FRIDGE:
- Keep chilled slices for a maximum of five days in a tightly closed container. For optimal flavor and texture, reheat in an oven or toaster.
FREEZER:
- Cut the loaf into slices, line it with paper towel, & store it in a freezer bag/container. Use within a month. When necessary, thaw & toast.
FAQs:
Can I use brown flax instead of golden?
- Yes, but it will taste harsher and be darker in color.
Does this bread fit into the keto diet?
- It is compatible with most ketogenic diets because of its low carbohydrate level and high fiber content.
Is it okay to add a sweetener?
- Yes. Add 1 tablespoon of sugar or date paste for a touch of sweetness.
Does it rise like regular bread?
- It rises slightly but stays dense. This is normal for flourless bread.
Can I add other seeds?
- Yes. Add sesame or chia seeds & stir, or dust on top.
NUTRITIONAL INFORMATION:
Calories: 150
Carbs: 8g
Iron: 1.5mg
Total carbs: 9g
Vitamin A: 0 IU
Fiber: 7g
Calcium: 45mg
Protein: 6g
Sodium: 170mg
Potassium: 200mg
Serving size: 1 slice
Serving: 10
