Directions
- Preheat your oven to 180°C (350°F). Line an 8 x 4-inch (20 x 10 cm) loaf pan with parchment paper, leaving an inch overhang on all sides for easy removal.
- In a small bowl, mix together the almond flour, baking powder, and salt until well combined.
- In a large mixing bowl, use a hand mixer to beat the flaxseed, eggs, melted butter, and water until frothy and bubbles appear.
- Gently fold the dry ingredients into the wet mixture until fully combined. Avoid overmixing to keep the bread tender.
- Transfer the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 40 minutes, or until a skewer inserted in the center comes out clean.
- Allow the bread to cool completely in the pan before lifting it out using the parchment overhang. Slice and serve as desired.
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Servings: 12 slices
- Difficulty: Easy
Variations & Substitutions
- Nut-Free Option: Substitute almond flour with sunflower seed flour.
- Flavor Boost: Add 1 tsp cinnamon or ½ tsp garlic powder depending on sweet or savory preference.
- Seed Mix: Add pumpkin seeds, sesame seeds, or chia seeds on top before baking for extra crunch.
- Moisture Variation: Replace half the water with unsweetened almond milk for a slightly richer bread.
Serving Suggestions
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