Baking · Bread & rolls
Almond & Flax Seed Loaf
A compact almond and flax loaf with a tender crumb, made for small slices and toasting.
- Prep
- 15 min
- Cook & rest
- 110 min
- Total
- 125 min
- Servings
- 10
- Method
- Oven
MAKE IT YOUR PORTION
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Original recipe: 10 servings.
Cooking times and equipment describe the original recipe. Larger batches may need more space or time; follow the temperature and texture cues in the method.
For part of a raw egg, beat it first, then weigh the amount you need.
FOR 10 servings
Ingredients
Weights refer to the preparation listed, before cooking unless stated otherwise. Tap an ingredient to see its source.
- Almondsfinely ground into meal200 g
- Flaxseedfinely ground80 g
- Eggbeaten250 g
- Greek yogurtPlain, whole milk150 g
- Olive oilSalad or cooking oil30 g
- Baking powderDouble-acting, sodium aluminum sulfate10 g
- Cider vinegarPlain15 g
- WaterDrinking water60 g
- SaltTable salt3 g
Your selected servings and scaled amounts go into the calculator, where you can adjust ingredients individually.
STEP BY STEP
Let’s make it.
- Heat the oven to 350°F (175°C). Line a roughly 20 × 10 cm loaf tin with baking paper, leaving handles to lift out the loaf.
- Mix the almond meal, ground flaxseed, baking powder and salt thoroughly. In a second bowl, whisk the eggs, yogurt, oil, vinegar and water.
- Stir the wet ingredients into the dry mixture. Leave for 5 minutes so the flax thickens, then scrape into the tin and smooth the top.
- Bake for 45–55 minutes, until the loaf feels set and a skewer inserted in the center comes out without wet batter. Cover loosely with foil if it browns early.
- Cool in the tin for 10 minutes, then lift onto a rack and cool completely before slicing into 10 servings.
Kitchen notes
- This is a dense quick bread, not a yeast loaf. Cooling fully helps it hold together. Pan dimensions refer to the original batch.
- The total time includes approximately 45–55 minutes for cooling before slicing. A larger or deeper bake may need longer.
ESTIMATED · PER EQUAL SERVING
What’s in your portion?
- Total carbs
- 7.7 g
- Fiber
- 4.7 g
- Carbs − fiber
- 3 g
- Protein
- 10.2 g
- Fat
- 19.5 g
- Energy
- 236 kcal
Calculated from USDA ingredient records, divided into 10 servings. Includes listed oils, sauces and sides; assumes all cooking fat and juices are eaten. A dash means a nutrient is unavailable. Actual ingredients and cooking losses can change the result.
Sources & calculationUse a food thermometer for the temperatures in the method. FoodSafety.gov cooking temperatures ↗
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CARBPORTION · TAKE IT TO THE SHOP
Shopping list
Almond & Flax Seed Loaf
For 10 servings
Eggs & dairy
- EggRaw, whole, without shell250 g
- Greek yogurtPlain, whole milk150 g
Oils & fats
- Olive oilSalad or cooking oil30 g
Herbs & spices
- SaltTable salt3 g
Nuts & seeds
- AlmondsPlain200 g
- FlaxseedWhole, ground for recipes80 g
Sauces & pantry
- Baking powderDouble-acting, sodium aluminum sulfate10 g
- Cider vinegarPlain15 g
Amounts are edible ingredient weights for the recipe, not package sizes. Check your pantry for oil and seasonings. Plain cooking water is omitted.
CarbPortion · /recipes/almond-flax-seed-loaf/
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