I had to pop out and get extra eggs for this today .. as “someone ” had them for lunch:) but leaving the flaxseed and almonds to expand for an hour has resulted in a far lighter “loaf”… Flaxseed sandwich bread recipe:
80g ground almonds
250g ground flaxseed
50g coconut fat or organic butter
1 ½ tsp bicarbonate of soda
2 tablespoons lemon juice
1 tsp sea salt
large handful fresh spinach leaves or half a grated courgette
Preheat oven to 170 degrees. Line 23cm loaf or square tin with parchment or coconut fat.
Add all ingredients to a food processor with 100ml water and blend till smooth
Leave to sit for a few minutes (or an hour ideally!) to thicken then blend again.
Put dough into prepared tin and smooth the top with back of a wet spoon. Bake for 45 mins till golden and springy.
Leave to cool, then turn it out and slice lengthways to make flat sandwich bread.
Store the bread in the fridge in a zip-lock bag it makes it last longer, and if you want to freeze it that works too, I normally slice it before freezing first though to make toasting easier!