Flaxseed Bombs


Good-morning to you if this post happens to reach you at the time of my writing it! I’m coming back into recipe sharing with something that you will most likely keep in rotation if you love simple, efficient, nutritious food.

This recipe is developed and more elegantly named by Leanne Vogel of Healthful Pursuit. This is the magnificently filling & satisfying flaxseed focaccia bread made into muffin form.

I’ve made this recipe 4 times now and each time it is consistent in how it turns out even when I fine tune the oils or spices that I use. I’ve used the same quantities of the foundation ingredients but swapped avocado oil for olive oil as well as coconut oil and both were excellent. I used coconut oil for a “sweet” version, replacing herb mix with pumpkin pie spice (or simply cinnamon) and adding a little bit of vanilla stevia too.

These were great eaten immediately, toasted,  as well as kept frozen and thawed (or refrigerated and reheated). There wasn’t a way (sweet or savory) that I made or consumed these that didn’t please me. This recipe is solid. I recommend these as a side to breakfast (perhaps a piece of fruit + an egg to balance carbohydrates and protein) or on the side of your dinner or lunch for a healthy fat & fiber boost.

Recipe by Leanne Vogel of Healthful Pursuit
makes about 9 muffins or fills an 8×8″ pan (about 12 pieces)

2 cups ground flaxseed meal
1 tablespoon baking powder
1 tablespoon herb mix
1 teaspoon sea salt
5 large eggs
1/2 cup water
1/2 cup avocado oil or light oil of your choice


1/Preheat oven to 350F and line your pan or muffin tins with parchment.  If you’re grinding your flaxseed fresh do that first, otherwise measure it out and whisk to combine with the other dry ingredients (spices, baking powder, salt).

2/ In a separate container use an immersion blender (or place liquid contents into your blender) to combine eggs, water, and avocado oil. Blend together until light in color and frothy.

3/ Pour liquid egg mixture into dry flax mix and stir gently to combine, folding the wet into the dry. Let sit for about 3 minutes to gel and thicken.

4/ Pour batter into muffin tins or spread into your pan. Bake for about 20 minutes, until the top is golden.

5/ When done baking, lift bread from the pan and place on a cooling rack. Peel away parchment paper and allow to cool before cutting up and freezing (or however else you are storing it). Keeps in the fridge for about 3-4 days or 3 months individually wrapped and frozen.


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