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Flourless “Gut Health” Flaxseed Bread
This bread is a dense, high-fiber loaf designed for those looking for a gluten-free, low-carb, or “probiotic-friendly” alternative to traditional wheat bread.
Ingredients
- 1 cup (approx. 150g) Flaxseeds: (Whole or golden flaxseeds work best)
- 1 cup (240ml) Warm Water: This is critical for activating the flaxseed gel.
- ½ cup Pumpkin Seeds or Sunflower Seeds: For texture and healthy fats.
- 1 tsp Baking Powder: For a slight lift.
- ½ tsp Salt: To taste.
- Optional: 1 tbsp Psyllium Husk (for a more “bread-like” bounce) or a pinch of Rosemary/Garlic powder for flavor.
Instructions
1
Grind and Hydrate
10-15 minutes
Grind half of your flaxseeds into a fine meal using a blender or coffee grinder. Mix both the whole seeds and the ground meal into a bowl with the warm water. Let it sit until it forms a thick, sticky “sludge.”
2
Mix Dry Ingredients
Combine for structure
Fold in your pumpkin/sunflower seeds, salt, and baking powder. If the mixture feels too runny, add a tablespoon of psyllium husk or more ground flax. It should feel like a very thick, heavy paste.
3
Prepare the Jars
Mimicking the viral photo
Grease small, oven-safe glass jars (like the ones in your image) with a little olive oil or coconut oil. Spoon the mixture in, pressing down to remove air pockets. Fill them about 3/4 full.
4
Bake
45-55 minutes at 180°C (350°F)
Place the jars on a baking sheet. Bake until the tops are golden brown and a toothpick comes out clean. Crucial: Let them cool completely before sliding a knife around the edge to pop them out; the structure sets as it cools.
