Hazelnut Bread


The following recipe addresses the special diet considerations for: dairy-free; gluten-free; low glycemic index; vegan; vegetarian; anti-cancer; cardiovascular disease; inflammatory bowel diseases


This bread is every bit as substantial and savory as wholegrain bread,
but contains no grains, which makes it suitable for people allergic to
gluten, those following the “Specific Carbohydrate Diet”, and those
following other low carbohydrate diets. The large amount of flaxseed
provides plenty of Omega-3 PUFAs and phytoestrogens. Try adding grated
vegetables, green herbs, or a dash of fish sauce for variation. The
bread must be stored in a closed plastic bag in the refrigerator –
where it will keep for 3-4 days – to prevent it from going stale.

  • 4/5 cup (125 grams) flaxseed, ground finely
  • 1 1/2 cup (3.5 dl) cold water
  • 3 tbs extra virgin olive oil
  • 1 tsp sea salt
  • 2 tbs brown rice vinegar
  • 1 tbs tamari
  • 1 tbs honey
  • 1 tsp cumin seeds, roasted and ground finely
  • 1 tsp fennel seeds, roasted and ground finely
  • 1 tsp coriander seeds, roasted and ground finely
  • 3 3/4 cup (500 grams) hazelnuts, ground finely

Cooking Instructions

1) Combine flaxseed, water, extra virgin olive oil, sea salt, brown
rice vinegar, tamari, honey, cumin, fennel seeds, and
coriander seeds in a bowl and mix well.

2) Add the ground hazelnuts little by little while stirring
constantly. Knead the dough for 2-3 minutes until the ground hazelnuts
are evenly distributed.

3) Transfer the dough to a loaf shaped baking tin approx. 9.5x4x6
inches (1L) lined with baking paper and bake the bread for 1 hour in a
400 degree F (200° C) hot oven.

4) Leave the hazelnut bread at room temperature to cool down before
removing from the baking tin.


Note: Measurements are provided in both U.S. and European/metric units.

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Chef Oscar Umahro Cadogan Written by Chef Oscar Umahro Cadogan

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