Flaxseed is one of our favourite ingredients at FUTURE WOMAN. So we’re excited to share a new bread recipe where flaxseeds are the main ingredient!
Flaxseeds and hormone health
Flaxseeds are so powerful for regulating our hormones! To provide just a few examples, they can:
- Support Phase 1 estrogen metabolism: specifically they have been shown to redirect estrogen from the more proliferative 16-OH pathway, to the preferred 2-OH pathway.
- Support Phase 3 estrogen detoxification: they can help to clear used estrogen out of the body via the stool due to their high fibre content.
- Mimic estrogen in the body due to their phytoestrogen content: this can be helpful for women with low estrogen levels or those in menopause. Studies show flaxseeds can even reduce symptoms associated with low oestrogen like hot flashes, vaginal dryness, and night sweating.
- Support fertility: There are promising animal studies that show flaxseeds may even improve progesterone levels and follicular development.
If you’re keen to incorporate more flaxseed into your diet? We’ve got you.
This delicious grain-free bread flaxseed bread recipe is low in carbs, high in fibre (10g per slice!) and will keep your blood sugar balanced for longer. Plus it takes minutes to pull together – no proving or stretch and folds needed.
You can add in different flavourings – we like chopped rosemary for an extra estrogen detoxing boost. Rosemary also helps to redirect estrogen from the 16-OH pathway to the preferred 2-OH pathway.
Read more about estrogen detoxification here.
Ingredients
- 290g of flaxseeds
- 35g of psyllium husk powder
- 1 tablespoon baking powder
- ½ tsp black pepper
- ½ tsp flaked sea salt
- 1 tbsp of olive oil
- 2 tbsp of apple cider vinegar
- 350 ml of warm, filtered water
- 70g of other seeds (we like a mix of sunflower seeds and pumpkin seeds)
- Optional: 2 tbsp of chopped rosemary
Method
- Preheat your oven to 170C / 350 F.
- Line a loaf tin with baking parchment.
- Blend the flaxseeds and psyllium husk powder together in a blender, until the seeds are finely ground to a powder.
- Mix in the baking powder, black pepper and sea salt (and rosemary if using).
- In a separate bowl, prepare the wet ingredients – mix together the warm water, apple cider vinegar and olive oil.
- Combine the wet and the dry ingredients together.
- Add in the seed mix until well incorporated.
- Immediately transfer to the loaf tin and leave to bulk up for 5 minutes.
- Place in the middle of the oven for 1 hour and 5 minutes. Then turn the oven off and leave for a further 10 minutes (don’t skip this step or the bread can deflate!)
- Remove from the oven and leave to cool for 10 minutes inside the tin, then transfer to a wire cooling rack.
- Once fully cooled, slice and enjoy!
Storage
Keeps refrigerated for up to one week or frozen for up to 3 months.
Serving suggestions
We love to toast a slice and serve with scrambled eggs or any other high protein sandwich topping – chicken, sardine butter, liver pate are some of our favourites.
