Seedy Cranberry Flax Bread

September 29, 2016


Wow! Fall has just flown right in the past couple of days in Nashville. Today the high is 66 degrees and slightly overcast, I’m pretty sure someone told me that it was 95 degrees here last week, that’s crazy! I think everyone will be ready to put a sweater on and snuggle pretty soon. This time last week I was sitting on the beach soaking in the sun with no sign of cold air in sight. I’m okay with cooler temperatures though. I’ll always be a summer girl but I do love the change of seasons especially in the food department. Fall produce is so fun to cook with. I have tons of ideas in mind for fall recipes and it looks like I better get started soon because it’s here!


Let me introduce you to my blogger/ health foodie friend, Lindsay. She is the brains (and cook) behind the blog She also happens to be the editor of the popular food website and Instagram page thefeedfeed. Even though I’ve never met Lindsay in person (she lives in California and I’m basically on the other side of the country) I can tell she is a rockstar in the kitchen and has a sweet heart. Last week I made her recipe for Cranberry Seed Bread and it is delicious. I thought I would share it with you just in case you haven’t seen it before. For more gluten- free, healthy dishes be sure to check her out, you won’t regret it.




Seedy Cranberry Flax Bread

Category: Recipes

Seedy Cranberry Flax Bread


  • 5 eggs
  • 3 tablespoons agave (sub with honey or maple syrup to make it paleo)
  • 1/4 cup water
  • 1/4 cup coconut oil, melted
  • 3 teaspoons baking powder
  • 1 teaspoon pink Himalayan sea salt
  • 1 teaspoon cinnamon
  • 2 cups blanched almond flour
  • 2/3 cup ground flax meal
  • 1/3 cup craisins + 1 tablespoon for topping
  • 1/3 cup sunflower seeds + 1 tablespoon for topping
  • 1/3 cup pepitas + 1 tablespoon for topping


  1. Preheat oven to 350F.
  2. In a large bowl, whisk together the eggs, agave, water, and coconut oil.
  3. Add the baking powder, sea salt, cinnamon, almond flour, and flax seed meal. Mix everything together.
  4. Fold in the craisins, sunflower seeds, and pepitas.
  5. Grease a bread pan (I just used a paper towel an spread 1 tablespoon of coconut oil around the bottom and sides).
  6. Pour the batter into the pan and spread out evenly.
  7. Top with additional craisins, sunflower seeds, and pepitas.
  8. Bake for 30 minutes, or until top is golden brown and a toothpick comes out clean.
  9. Let sit for five minutes, then remove to a cooling rack and allow to cool.
  10. I waited until my bread was almost room temp before cutting into it.


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