gluten free, vegan, dairy free

2 cups ground flax seeds

1 tablespoon baking powder

1 teaspoon salt

1-2 tablespoons Agave syrup (or Xylitol sugar alternative)

5 beaten eggs (or Egg Replacer or 50ml soya milk if avoiding eggs)

½ cup water

1/3 cup olive oil

Preheat oven to 200*C, prepare a 10” X 15” baking pan with oiled greaseproof paper.

Mix the dry ingredients together well.  Add wet ingredients and mix thoroughly.  Let it set for 2-3 minutes to thicken slightly then pour into the pan.  Bread will rise slightly in the centre so spread out more towards the sides to allow for this.  Bake for 20mins until it springs back when you touch the top and/or is visibly browning.  Allow to cool then cut into slices.