Cinnamon Vanilla Flax Seed Bread

Another reader-inspired recipe (thanks to sisters Heidy and Sonja), they used my Flaxseed Focaccia Bread recipe and adapted it to make different types of breads (adding pesto and garlic for a more savory bread or adding bananas and cinnamon for a sweeter alternative). I played around too to make Cinnamon Vanilla Flax Seed Bread, which is a delicious treat toasted and smeared with butter when you wake up with a sweet tooth in the morning. Feel free to be creative as well and add your own twist to this amazing bread base!


  • 2 cups of flaxseed meal
  • 2 tbsp of almond meal or almond flour
  • 1 tbsp of baking powder
  • 1 tsp of salt
  • 2 tsp of Stevia powder – I use Trader Joe’s brand.
  • 1/4 cup of agave nectar
  • 1-2 tsp of vanilla extract
  • 1-2 tbsp of cinnamon
  • 5 beaten eggs
  • 1/2 cup of water
  • 1/3 cup of olive oil
  1. Beat the eggs then throw the rest of the ingredients in with it.
  2. Let it sit for a couple minutes to thicken.
  3. Pour it onto a flat jelly-roll pan lined with parchment paper.
  4. Bake at 350˚F for 15-20 minutes or until it springs back to the touch.
  5. Cut into sizable squares. Store in an air-tight container in the refrigerator.

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