Gluten-free flax and almond bread

I’ve written a couple of bread recipes – I’m no specialist and it doesn’t come that easy – and until now the courgette and almond loaf from my book was our go-to gluten-free option, cramming in as it does such a good amount of greens, protein, fats and fibre. I figure it has to be really good, you see, to mean we don’t just buy another sourdough and give up on something more nutritious. And now that there’s a hungry little mouth to feed as well, food as medicine is of increasing importance in our home.

A couple of weeks ago, however, I became one of the lucky few to share the joys of this recipe which uses flax, almond and egg, and yields a much bigger loaf, and I consider it too useful, delicious and simple not to share. It is after all wisdom of the highest order! The kind chef who gave it to me is a supremely talented kitchen creative called Carrisian who we often see in our neighbourhood down in Somerset. She has no website, no instagram, nowhere to send you or to credit her, and no desire to claim the recipe as her own. She is very hard to track down, and even more special for it.

And so, a couple of days late because of the snow and some power cuts we have been in the midst of here in the woods, here it is. I can’t wait for you to make and share it with your families and loved ones. It is great as a bread, and also lightly toasted in a pan.

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Ingredients

Dry:

2 cups freshly ground flax
1/2 cup ground almond
2 tsp baking powder
1/2 cup mixed seeds
a pinch of salt
optional black or white sesame seeds to sprinkle

Liquid:

4 eggs
1/2 cup water
1/3 cup olive oil

Preheat the oven to 180 degrees. In a large mixing bowl, mix the dry ingredients thoroughly. Then add the liquid part and mix well again.

Place the mixture into a lined or greased loaf tin and bake in the middle of the oven for 40 minutes. Leave to cool a little before revamping from the tin.