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Gluten-Free Flaxseed Canapé Bread (Egg-Free, Vegan)
Dense canapé loaf from ground flaxseed and cornstarch, scented with oregano and topped with pumpkin seeds. Wheat-free, egg-free and the perfect sturdy sandwich base.
100 min prep / 140 min total
309 kcal
3.1g protein
10 servings
EasyWatch How to Make This
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Ingredients
Ingredients updated to metric measurements
- 600 mlwater
- 7 gdry yeast
6-8g
- 1 tbspsugar-free syrup
- 70 gflaxseed
ground
- ½ tspsalt
- 2 tbsporegano
- 500 gcorn starch
- olive oil
for drizzling
- pumpkin seeds
for topping
Instructions
Combine 600ml water, 6-8g dry yeast and 1 tablespoon sugar-free syrup. Stir until yeast dissolves.
Blend 70g flaxseed into a fine powder and whisk into the yeast liquid along with 1/2 teaspoon salt and 2 tablespoons oregano.
Gradually add 500g cornstarch and mix thoroughly, using a bread mixer if the dough gets heavy.
Drizzle with olive oil and rest in a warm place for .
Shape the loaf, sprinkle with pumpkin seeds and rest 30 more minutes.
Bake at 180°C for 35-. Cool completely — the dense crumb holds up well for canapés and sandwiches.
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