Italian Herb Linseed Bread

This delicious, filling bread can be toasted just like ordinary wheat bread.

Enjoy with grass-fed butter or smashed avocado with freshly ground sea salt and black pepper.

It keeps in the refrigerator for 3-4 days, and in the freezer for up to 3 months.



  • 2 cups roughly ground organic linseeds (also known as flax seeds)
  • 1 tablespoon aluminium-free baking powder
  • 1 tablespoon Italian herb mix
  • 1 teaspoon fine pink Himalayan crystal salt
  • 6 large free-range, pastured eggs
  • 1/2 cup clean, filtered water
  • 1/3 cup melted organic coconut oil
  • Optional: fresh rosemary leaves



  • Preheat oven to 180°C.
  • Grease an oven dish (30cm x 20cm) with grass-fed butter.
  • Mix together dry ingredients in a large bowl.
  • In a separate bowl, whisk together the eggs, water and melted oil until foamy.
  • Transfer the liquid mixture to the bowl with the linseed mixture.  Whisk together until fluffy.
  • Pour the mixture into the greased oven dish and smooth with a spatula or spoon.
  • Let the mixture stand for 2-3 minutes to thicken.
  • Optional:  sprinkle with fresh rosemary leaves.
  • Transfer the dish to the preheated oven.
  • Bake the bread for 20-25 minutes, depending on your oven, and until the top of the bread is golden brown and a knife inserted in the middle of the bread comes out clean.
  • Let the bread cool for at least an hour.
  • Remove the cooled bread from the oven dish.
  • Cut into squares.



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