The bread I eat to stay full for hours
This is the bread I make every week. No flour, no yeast, no kneading. Just flaxseed, chia and eggs, and it costs under $1 a slice to make at home.
It's dense, nutty and satisfying, and it toasts beautifully. Most importantly, it keeps me full for hours, which is exactly what a good breakfast should do.
Why I love it
Protein and fibre in every slice: around 8 grams of protein and 7 grams of fibre. These are the two nutrients that keep you fullest, and they help support your body's natural release of GLP-1, the hormone that signals fullness and steadies blood sugar.
Plant omega-3s: flax and chia are rich in ALA, a plant omega-3 that supports healthy skin.
Gut support: the fibre feeds the beneficial bacteria in your gut.
Steady energy: protein and fibre slow digestion, so you avoid the mid-morning crash that comes after toast made from white bread.
Chia and flaxseed bread
Makes 1 loaf, about 10 slices.
Ingredients
¼ cup chia seeds
½ cup water
2 cups ground flaxseed (sold as linseed meal)
2 teaspoons baking powder
5 eggs
¼ cup olive oil
1 teaspoon salt
½ teaspoon pepper
1 tablespoon pumpkin seeds (optional)
Method
Soak the chia seeds in the water for 10 minutes, until they form a gel.
Heat the oven to 180°C (160°C fan-forced) and line a loaf tin with baking paper.
Whisk the eggs and olive oil together, then stir in the chia gel, flaxseed, baking powder, salt and pepper.
Blend until smooth, adding a splash of water if the mixture is too thick.
Pour into the tin, top with pumpkin seeds and bake for 35 minutes, until a skewer comes out clean.
Cool completely before slicing.
How to store and serve it
The loaf keeps in the fridge for up to five days, or slice it and freeze it so you can toast a slice straight from the freezer. It's best toasted and topped with eggs, avocado or smoked salmon. It's also the breakfast in my GLP-1 plate day of eating.
If you're new to high-fibre foods, start with one slice a day and drink plenty of water while your gut adjusts.
