All-Star Recipes: Chia-Flaxmeal Bread

paleo bread chia flaxmeal bread GRIN food plan Karyn Shanks MD Functional Medicine Nutritional Medicine Healing

There is almost always a loaf of this great seed and egg bread in my fridge. It’s perfect for those of us on nutrient-dense, low carb food plans. There are no grains, no added sugar and it has a very low carbohydrate content. It is quite nice toasted and spread with nut butter or avocado or topped with a poached egg.

This bread does contain eggs and seeds, so those who are sensitive or following a therapeutic food plan to heal autoimmune disorders, this may not be for you.

Chia-Flax Bread

Place into a food processor and pulse: 5 large organic free-range eggs, 1/3 cup unrefined organic olive oil, 1/2 cup water

Add: 1.5 cups golden organic flaxmeal, 1/2 cup whole chia seed, 1 tsp baking soda, 1/2 tsp sea salt, 1/2 tsp cream of tartar

Pulse all ingredients until well mixed. Let sit for a few minutes to allow the seeds to soak up the liquid. Then pour into a 9×13 lightly oiled pan and bake at  350 degrees for 20-25 minutes. It will become a light golden brown and a toothpick should come out clean. Cool on a wire rack for 30 minutes.

This bread will store well and remain moist by wrapping it in paper towels and sealing in an air-tight container or bag.

Many thanks to Elana Amsterdam (www.elanaspantry.com) for the inspiration for this recipe. I’ve made some tweaks that I really enjoy.

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Food and Recipes

Karyn Shanks MD

About the Author

Karyn Shanks, MD, is a physician who lives and practices in Iowa City. Her work is inspired by the revolutionary science of Functional Medicine, body-mind wisdom, and the transformational journeys of thousands of clients over her twenty-five-year career. She believes that the bones of healing are in what we do for ourselves.

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2 comments


  1. Marlies

    Karyn,
    Can’t wait to try this bread after I complete the GRIN Plan. I know in my heart I am finally on the right track and being very strict with my diet. I am definitely seeing some great results already.
    Thank you so much for your continued support and great Lift Off articles. Keep them coming.

    Reply

    • Karyn Shanks MD

      I hope you like it, Marlies. It’s become my go-to bread recipe. You can also make it savory by adding herbs. I
      tend to like it plain and spread things on top. Thanks so much for your support!

      Reply

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