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Top-down look at a round seeded loaf with sunflower and pumpkin seeds scattered on a dark crust.

Healthy Flourless Flaxseed Bread

Egg and seed based flourless bread recipe with flax, sunflower, and pumpkin seeds. A hearty, gluten-free loaf ready in 73 minutes.
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Prep Time 13 minutes
Cook Time 45 minutes
Chill Time 15 minutes
Total Time 1 hour 13 minutes
Course Side Dish
Cuisine American
Servings 12 servings
Calories 130 kcal

Ingredients
  

  • 2 cups ground flaxseed meal 200g
  • ½ cup whole flaxseeds 70g
  • ½ cup sunflower seeds 70g
  • ¼ cup pumpkin seeds 35g
  • 2 tablespoons chia seeds 20g
  • 1 tablespoon baking powder
  • 1 teaspoon fine sea salt
  • 4 large eggs, room temperature
  • ¼ cup olive oil 60ml
  • ½ cup water 120ml

Instructions
 

  • Preheat Oven and Prep Pan:

    Heat oven to 350°F (175°C). Coat an 8x4 or 9x5-inch loaf pan with olive oil or line with parchment.

  • Whisk Dry Ingredients:

    In a large bowl, combine ground flaxseed meal, whole flaxseeds, sunflower seeds, pumpkin seeds, chia seeds, baking powder, and salt by whisking.

  • Whisk Wet Ingredients:

    In a separate bowl, whisk eggs with olive oil and water until uniform and lightly aerated.

  • Fold Wet into Dry:

    Add the wet mixture to the dry ingredients. Gently fold with a spatula until barely mixed; avoid overworking.

  • Bake and Cool Loaf:

    Transfer batter to the prepared pan, level the top. Bake for 45-50 minutes until golden and a toothpick inserted yields mostly clean with a few moist crumbs. Let cool in pan for 15 minutes, then turn out onto a wire rack.
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