Flaxseed bread with anchovy and rosemary

Flaxseed bread with anchovy and rosemary

By
From
Coconut Oil: Nature’s Perfect Ingredient
Serves
4-6

Being coeliac, I’ve never been able to indulge in those freshly-baked loaves from the bakers, but here is a gluten-free loaf to enjoy. The flavours work really well together, and nothing quite beats the smell of homemade bread baking in the oven…

Ingredients

Quantity Ingredient
225g milled flaxseed
1 tablespoon baking powder
5 medium eggs
75ml water
70g lucy bee coconut oil, melted
6 anchovy fillets in oil, chopped
2 tablespoons dried or chopped fresh rosemary

Method

  1. Preheat the oven to 180°C. Line a baking tray with baking parchment.
  2. Combine the flaxseed and baking powder in a mixing bowl.
  3. In a separate bowl, beat the eggs, water, coconut oil, anchovy fillets and rosemary together, reserving a little rosemary for the top of the loaf.
  4. Stir the wet ingredients into the dry mixture to combine, then leave to stand for about 3 minutes to thicken up. Remove the dough from the bowl and shape into a rounded, loaf-like shape. Place on the lined tray, sprinkle over the reserved rosemary and bake for 25 minutes, until a knife inserted into the centre comes out clean.
Tags:
coconut oil
healthy
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