flaxseed pancake recipe | Golden Flaxseed | golden flaxseed milled \dhillons flour mill

Golden Flaxseed Milled do not need to be cooked and can be added to almost any dish, including breads, biscuits and cakes, cooked or uncooked snack bars, muesli mixes and porridges, and even to curries and vegetable stews.

Below is a recipe bread.

We use golden flaxseed as the normal flaxseed makes most baked goods too dark and we use milled flaxseed as this brings out a better more usuable dough and the nutrients inside the hard shell of the flaxseed are more bioavailable.

Dhillons Flour Mill - Golden Flaxseed

Flaxseed Bread Recipe

Golden Flaxseed Brea ( Low Carbs )

Indulge in this wholesome nutty bread, crafted with milled golden flaxseed, coconut flour, and almond flour for a deliciously rich texture. Packed with nutrients and a delightful nutty flavor, it's perfect for breakfast or a healthy snack. Enjoy its soft, moist crumb and the benefits of vital gluten for structure, making it a smart addition to your baking repertoire.

– makes about 10 servings –

Ingredients

11/2 cup golden flaxseed milled ( try Dhillons Flour Mill )
1/2 cup coconut flour
1/2 cup almond
1/4 cup vital wheat gluten
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
3 large eggs
1/4 cup unsweetened almond milk
1/4 cup honey or maple syrup
1/4 cup coconut oil, melted
1 teaspoon vanilla extract
Optional: 1/2 cup chopped nuts or seeds

Directions

Preheat your oven to 350°F (175°C) and grease a loaf pan.
In a large bowl, mix together almond flour, coconut flour, milled flaxseed, vital wheat gluten, baking powder, baking soda, and sea salt until well combined.
In another bowl, whisk the eggs, then add almond milk, honey or maple syrup, melted coconut oil, and vanilla extract; beat until smooth.
Pour the wet ingredients into the dry ingredients and stir until just combined. If using, fold in chopped nuts or seeds for extra crunch.
Transfer the dough to the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Slice and enjoy!