Flaxseed mini Bread – keto, lactose free, gluten free

Hi everyone

Who doesn’t love flaxseed?! Omega-3 fatty acids, fiber, and proteins are some of the nutrients in it.

It only takes two ingredients to make this mini bread: flaxseed meal & water (plus optional flavoring) ! It is naturally vegan, keto, paleo, oil-free, grain-free, nut-free and sugar-free (zero grams). It’s a must-try!

This mini bread is just perfect! My husband couldn’t believe when I said was only flaxseeds and water! Was a really funny moment. We realized that this gluten free and simple bread is so handy to have at home. He was eating with mayo and I was eating with hummus.

It is only 2 ingredients! Essentially, flaxseed acts as flour, eggs, and oil all at once. You can use milled flexseeds or make powder from the seeds using a blender. I used milled flexseed this time but I’ll try to find flexseed seeds for next time. I heard a nutritionist saying that the milled seeds may oxidize and lose a lot of their properties. Either way, it’s still a healthy option to have in the morning or afternoon or before going to bed!!

Recipe Benefits

• 2 ingredients
• Gluten-free (obviously!!)
• Vegan (egg-free, dairy-free)
• Grain-free
• Oil-free
• Sugar-free
• Paleo-friendly
• Keto-friendly
• Easy to make – another recipe in my list that is family friendly. You can make it with your kids.

Ingredients for the mini bread:

– 2 cups of milled flaxseed

– 1 cup of water

– Optional: salt, garlic powder, black pepper

Making your mini bread

Step 1: Preheat the oven and prepare a baking pan

Preheat the oven to 200 degrees and line a large baking sheet with tin foil or parchment paper.

Step 2: Combine the dry ingredients in a bowl

Milled flexseed:

Here I added salt (1/2 tsp), black pepper (1 tsp because I love it) and garlic granules (1 tsp)

Step 3: Add the water

Stir in the water slowly. Mix while you add. A thick, moist dough will be formed. It looks really weird and seems it didn’t work, but trust me! Don’t add more water. I made this recipe with 1 and a half cups of water and the middle of the mini bread was too moist after baking for 35 minutes.

Therefore, less water will help the bread to be dry and bake faster!

I waited 10 minutes before rolling the bread, but I think you don’t need to wait (I did not try). I added olive oil to my hand and made small balls from the recipe.

The recipe gave me 10 mini bread!! The size was perfect, around a fist size. I prefer this size because it’s handy to have as a snack at any time of the day.

Step 4: Bake

Bake the mini bread in the preheated oven for 30 minutes.

Even after you remove the mini bread from the oven, it will look a bit moist. Let them cool down fully before eating. They will get a perfect consistency.

Hope you enjoyed this recipe!!