Gluten-Free Pumpkin-Flax Seed Bread

A moist, flourless treat that comes together in minutes. A delicious way to incorporate healthy omega-3 fatty acids, protein, and fiber into your diet! The pumpkin is subtle, lends a touch of sweetness, and replaces oil in the recipe. Toasted with butter makes a winning breakfast! Feel free to make this savory by replacing the pumpkin with 1/4 cup oil, omitting the honey, and adding rosemary, garlic, sun dried tomatoes, parmesan cheese etc.

Step: 1

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

Step: 2

Whisk flax seed and baking powder together in a large bowl; add eggs and beat until smooth. Beat pumpkin, water, honey, salt, vanilla extract, and cinnamon into flax mixture until batter is smooth. Pour batter into prepared baking dish.

Step: 3

Bake in the preheated oven until a toothpick inserted into the center of the bread comes out clean, about 20 minutes.

Per Serving: 156 calories; protein 6.2g; carbohydrates 12.5g; fat 10g; cholesterol 77.5mg; sodium 216.5mg.

The quality of the flour can make a real difference to your bread. Different makers do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a better rise than standard bread flours – especially if you’re make wholemeal bread , which doesn’t always getting bigger as well as clear bread.

To make this in a dough , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.

A bread first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can start it yesterday , then finish it off the next day.