Flaxseed bread with anchovy and rosemary

Being coeliac, I’ve never been able to indulge in those freshly-baked loaves from the bakers, but here is a gluten-free loaf to enjoy. The flavours work really well together, and nothing quite beats the smell of homemade bread baking in the oven…

Serves 4–6

Ingredients

• 225g milled flaxseed
• 1 tbsp gluten-free baking powder
• 5 medium eggs
• 75ml water
• 70g Lucy Bee coconut oil, melted
• 6 anchovy fillets in oil, chopped
• 2 tbsp dried or chopped fresh rosemary

Method

1. Preheat the oven to 180°C/350°F/ gas mark 4. Line a baking tray with baking parchment.

2. Combine the flaxseed and baking powder in a mixing bowl.

3. In a separate bowl, beat the eggs, water, coconut oil, anchovy fillets and rosemary together, reserving a little rosemary for the top of the loaf.

4. Stir the wet ingredients into the dry mixture to combine, then leave to stand for about 3 minutes to thicken up. Remove the dough from the bowl and shape into a rounded, loaf-like shape. Place on the lined tray, sprinkle over the reserved rosemary and bake for 25 minutes, until a knife inserted into the centre comes out clean.

From Coconut Oil: Nature’s Perfect Ingredient. Recipe text © 2015 Lucy Bee Limited.