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Plant-Based Protein & Organic Flaxseed Bread

18 Sep, 2017

Many people choose to opt for a low-carbohydrate and high-protein diet for various health reasons such as an intolerance to grains or for weight loss. Equally, it’s becoming more and more popular for people to adopt a plant-based diet. Choosing the best plant-based sources of protein can be difficult at first and then figuring out how you can substitute these sources into your diet, without sacrificing flavour, can seem even more challenging. We always recommend choosing organic ingredients for optimal taste, nutrients and minimal environmental impact.


Did you know flaxseeds have 18g of protein per 100g? That’s a whopping amount for a tiny little seed. Flaxseeds are extremely versatile and can be purchased in whole form or as a flour or meal. Often used in vegan and gluten-free baking, flaxseed flour is a secret weapon that binds ingredients together without changing consistency or texture compared to traditional recipes, which tend to use a combination of flour, eggs and butter. 


Nuts can also be extremely high in protein. Almonds are packed with 21g of protein per 100g, while cashews come in at 18g per 100g. They make a great high-energy snack and are also used a lot in the paleo diet, often to replace carbohydrates. Allergic to nuts? We’ve got you covered. Tahini, which is ground sesame seeds turned into a paste consistency, contains 18g of protein per 100g. You can use tahini for both savoury and sweet, and it is a great replacement for just about any nut spread.


We have little doubt that if you asked anyone adopting a low-carbohydrate diet whether they miss bread their answer would be, ‘YES’! We’ve come up with a winning recipe that is completely organic, paleo, gluten-free and dairy-free; our fabulous flaxseed bread.


What you need:



  1. Preheat oven to 180°C.
  2. Using baking paper, line a relatively shallow, narrow loaf tin and set aside.
  3. Mix together the flaxmeal, flaxseed, baking powder and sea salt in a large bowl, ensuring the mixture is thoroughly combined.
  4. Using a blender, combine eggs, water and olive oil. It should only just a few high-speed pulses to combine the mixture.
  5. Combine the two mixtures and stir until they are evenly incorporated. Allow the mixture to settle for a couple of minutes as it may be quite fluffy.
  6. Spread the ‘dough’ into the lined baking pan. Using a spatula, spread the mixture evenly and smoothly.
  7. Bake the loaf for approximately 20 minutes or until it becomes golden. Test with a clean fork if you are unsure.
  8. When the bread is ready, remove it from the oven and lift it out of the tin using the sides of the baking paper. Proceed to peel off the baking paper and place on a chopping board or cooling rack for at least 20 minutes.
  9. Slice the bread as desired. We recommend toasting and then topping with Melrose Organic Sunflower Mayonnaise, Melrose Organic Coconut Oil or Melrose Organic Maple Syrup.
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