Raspberry & Flax Seed Loaf

Finding a bread recipe that works is the holy grail of allergy friendly cooking - I'm not saying I've cracked it but I think this loaf does a pretty good job! Its not the prettiest but its divine toasted and smeared in Almond Butter plus it makes a fantastic breakfast with a big mug of coffee!

Ingredients:
150g Raspberries
175g Ground Flaxseeds
1 tsp Gluten Free Baking Powder
1 tsp Baking Soda
5 Eggs - I used Ener-G Egg Replacer
20g Xylitol or 10 drops liquid stevia depending on taste
20g Walnuts (optional)

Method:
1. Add the Baking Powder, Soda and Xylitol (if using Stevia add after the Eggs) to the Flaxseeds and mix well
2. Heat 100g of Raspberries (microwave or in a pan) until they become slushy and release their juices
3. Mix the warmed Raspberries into the Flaxseed mixture and stir well
4. Add the egg replacer and stir
5. Add the remaining 50g of uncooked Raspberries and Walnuts (if desired) and stir gently
6. Pour the mixture into a lined loaf tin, distribute evenly and sprinkle the top with Xylitol
7. Cook for 45mins – 1 hour at 375 / Gas Mark 4
8. Allow to cool before serving and refrigerate to maintain freshness
9. Serve lightly toasted and spread with Nut Butter, Honey or Jam

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These are the flax seeds I use in all my recipes, they are fantastic as they are pre milled making them super easy to use, plus one bag just so happens to be the perfect amount for my Raspberry Loaf!



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