Flaxseed bread

This recipe produces quite a different outcome from the flax-, chia-, pumpkin-seed crackers recipe. You will get more of a soft flat bread easy to spread on.


You will need:

  • 2 cups finely milled flaxseed

  • 1/3 cup psyllium husk

  • 1 tsp. quality sea salt

  • 2.5 cup boiling filtered water

  • coconut oil to grease

Mix the flaxseed, psyllium husk and salt in a large bowl. Add the boiling water and mix well. Leave to soak for 10 minutes. At this point you should have an elastic dough.


Pre-heat your oven to 175°. Lay a piece of baking paper the size of your oven grid on your countertop. Melt a dollop of coconut oil and grease the baking paper.



Cut the dough in 3 pieces and place 1 on the paper. Place a second layer of baking paper atop. Using a rolling pin, stretch the dough into a thin layer, making sure it is evenly thick (especially in the centre). Cut out and reserve the overflowing dough. Remove gently the top layer of baking paper.

Repeat the process on another base of baking paper.



Slide onto an oven grid and bake for 30 minutes.




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DISCLAIMER: This site and any related print / digital material cannot and does not contain medical advice. The medical information is provided for general and educational purposes only, and is not a substitute for professional medical advice. The advice of an appropriate medical professional is always encouraged. Dynamize does not guarantee results. Dynamize does not claim to heal or cure any illness. Svetlana is a registered classical homeopath, fully insured and bounded by a code of conduct. Svetlana is not a physician and as such does not provide diagnostic nor prescription.