11/08/2025
This is one of my favourite gluten free recipes from the very cool Susan Jane White’s book Clever Batch!
No dodgy ingredients just gut healthy goodness!
It’s gluten free month over on The Wellness Hub so come and join us if you are looking for some inspiration and delicious recipes!
It’s £12 per month to join and can be cancelled anytime if it’s not a good fit for you!
The link is nourishedbynature.uk
This recipe contains eggs so obviously not suitable for vegans or those with an egg allergy!
So here is the recipe!
Ingredients
* 240g milled flaxseeds(linseeds)
* 1 1/2 teaspoons baking powder
* 3 large organic eggs
* 185mls plant milk or regular milk
* 4 tablespoons olive oil
* 2 tablespoons maple syrup or honey
* 1 tablespoon fresh rosemary leaves, chopped
* Zest and juice of 1/2 unwaxed lemon
* Flaky salt for the top
* A handful of pumpkin seeds & a sprinkling of sesame seeds for the top (optional)
Method
1. Preheat the oven to 180C.
2. Line a square brownie or cake tin, approx 25cm X 25cm, with baking paper.
3. Measure the flaxseeds & baking powder into a bowl.
4. Add the chopped rosemary
5. Whisk the plant milk, eggs, oil, maple syrup, lemon juice and zest in a jug.
6. Add the liquid to the dry ingredients and give it a good mix with a wooden spoon.
7. Pour into your lined tin, sprinkle with sea salt flakes, a few sprigs of rosemary, extra lemon zest and the pumpkin/sesame seeds.
8. Bake in the oven for 25 to 30 minutes.
9. Remove from the oven and the tin.
10. Cool on a wire rack.
11. Either cut it into 9 squares or 6 bigger rectangles, which can be sliced horizontally and filled with your favourite toppings!
12. Try houmous, goat's cheese, olive tapenade, smashed avocado, beetroot/walnut dip or just plain old organic salted butter!
13. Enjoy!
