Walnut Bread
This walnut bread is a real showstopper: moist, nutty and completely flour-free. It came about during a first attempt at hosting brunch, and the verdict was clear: the bread disappeared first while the rolls still sat untouched on the table. Made with ground walnuts, golden flaxseed and melted butter, it bakes into a loaf that's perfect for packed lunches, relaxed brunches or just an everyday slice. It's also low in carbs, which makes it a firm favourite for low-carb cooking.
Ingredients
- 50 g walnuts, ground
- 50 g walnuts, whole
- 50 g flaxseed, cracked, also sold as linseed
- 50 g golden flaxseed, ground, Work in a little more if the dough is too wet
- 4 eggs, any size you have on hand
- 100 g butter, melted
- 1 tsp baking powder
- 1 pinch salt
The ingredient amounts above scale with your choice. The value per serving stays the same, while the total in the pot grows with the number of servings.
All nutrition values side by side
| Nutrient | per serving (estimate) | Total for 8 Servings |
|---|---|---|
| Calories | 230 kcal | 1,840 kcal |
| Carbohydrates | 3 g | 24 g |
| Protein | 7 g | 56 g |
| Fat | 21 g | 168 g |
| Fibre | 4 g | 32 g |
| of which sugar | 0.5 g | 4 g |
How this is calculated
Target amount = ingredient amount × target servings ÷ base servings. The result is then rounded for kitchen use: from 100 g or ml to the nearest 5, between 1 and 99 to the nearest 1, pieces and spoons to half units, amounts below one unit to quarters, thirds or halves. Teaspoons and tablespoons also go down to an eighth, kilograms and litres stay finer.
Total = value per serving × target servings. The value per serving is unchanged, because ingredient amount and serving count change by the same factor.
Sources
- Regulation (EU) No 1169/2011 (FIC), Art. 32 and 33: nutrition values per 100 g or 100 ml, additionally allowed per portion.
- European Commission, Guidance document for competent authorities for the control of compliance with EU food law, setting of tolerances for nutrient values declared on a label, December 2012.
Nutrition values are estimates from the recipe record, not laboratory results. Even for checked labels the EU sets tolerances: for fat, protein and carbohydrates 20 percent in the range of 10 to 40 g per 100 g, and 2 g per 100 g below that. Home cooking varies more, because variety, size and cooking loss of the ingredients differ. Kitchen rounding also shifts the total slightly against the plain rule of three. Anyone who has to keep amounts exact for medical reasons, for example during a nutrition therapy prescribed by a doctor, should discuss them with a doctor or a registered dietitian. Your serving count is calculated in your browser only, it is neither stored nor transmitted.
Instructions
- In a bowl, mix the ground walnuts, whole walnuts, cracked flaxseed, ground golden flaxseed, baking powder and salt.
- Melt the butter. Whisk the eggs together with the melted butter until light and foamy.
- Stir the egg and butter mixture into the nut and flaxseed mixture, then let the dough rest for about 20 minutes so the seeds can absorb the liquid and swell.
- If the dough is still too wet after resting, stir in a little more ground golden flaxseed.
- Shape the dough into a loaf or spoon it into a small loaf tin (about 15 cm). Preheat the oven to 150C (fan 130C).
- Bake the bread for about 30 minutes. Tip: don't bake flaxseed hotter than 150C, as it oxidises quickly at higher temperatures. It's better to leave it in the oven a little longer at a lower temperature.
- Make-ahead tip: if you can't find ground walnuts, put shelled whole walnuts in a freezer bag and crush them with a rolling pin. You can also swap the walnuts for other nuts or sesame seeds. Sunflower seeds work less well here.
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Nutrition facts per serving (estimate)
| Calories | 230 kcal |
|---|---|
| Carbohydrates | 3 g |
| Protein | 7 g |
| Fat | 21 g |
| Fibre | 4 g |
| of which sugar | 0.5 g |
Frequently asked questions
What temperature should I bake walnut bread with flaxseed at?
No hotter than 150C, as flaxseed oxidises quickly at higher temperatures. Bake a little longer at a lower heat instead.
Can I swap the walnuts for other nuts?
Yes, other nuts or sesame seeds work well. Sunflower seeds are less suitable for this recipe.
How do I grind walnuts myself if I can't find ground ones?
Put shelled whole walnuts in a freezer bag and crush them with a rolling pin.
Is this walnut bread gluten-free?
Yes, the recipe contains no flour and therefore no wheat-based gluten. Use gluten-free baking powder to be completely sure.
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