Recipe tomato•coconut, by KVDE


2.5 cup flaxseed meal

1 tbs baking powder

1 and 1/3 cup water


It doesn’t get any easier than this. I wish I had come up with this myself, but no, it just popped up somewhere online. And as all recipes in the world are actually spin-offs of some existing recipe, I invite you to try my recipes and then give them your own twist, that’s the fun part. Play. I call this linseed bread because I can’t think of another name for it. But this is of course not bread, bread is light, soft and full of gluten, as it should be. Let’s say that this “bread” is a nice and easy alternative vehicle for the gluten-free eater among us, used for the purpose of transporting deliciousness to your mouth.

Preheat the oven to 200 c and grease a baking pan

Put all the ingredients except the water in a bowl or food processor 

Add the water and mix. 

Flatten the dough in your baking pan and place in the oven for an hour.

Let the bread cool completely in your baking pan before slicing it. 



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