This recipe is inspired by @Jennifer JES from Australia and I would like to thank her for it. When Jennifer saw that I came out with Sunflower Seed Bread and I already have flaxseed and almond bread, it reminded her of LSA which stands for a blend of Linseeds (Flaxseeds), Sunflower Seeds and Almonds. This combination of seeds and nuts is recommended as part of women’s healthcare in Australia.

In Australia, LSA is widely recognized and available at mainstream grocery stores. It was Dr Sandra Cabot ‘s book, The Liver Cleansing Diet that made this mix popular. This mix is an amazing source of dietary fiber, protein, omega fatty acids, minerals such as calcium, magnesium, potassium, phosphorus, selenium, copper and zinc, and vitamins A, B, D and E. LSA cleanses the liver by supplying it with easily digestible nutrients.

The proportion in commercial LSA blends are 3 parts linseeds (flaxseeds), 2 parts sunflower seeds and 1 part almond. It has been used to add into a variety of food and drinks so I used this same proportion to make keto bread which turned out well. The bread rises well and is reasonably soft with a slightly nutty flavor. I called this Version 1.0 because I came up with Version 2.0 which has a different proportion i.e. 3 parts sunflower seeds, 2 parts almonds and 1 part linseeds (flaxseeds). This turned out well too and I think the texture is lighter than version 1.0. Stay tuned for the V2.0 video on Thursday.

Linseeds and flaxseeds are the same thing. Nutritionally they are the same, the only difference can be seen in the plant itself. Linseed is a shorter plant, with lots of branches and lots of seeds. Flaxseed is taller (3 foot) with fewer branches. The major difference between flaxseed and linseed is simply a matter of purpose. When consumed as a food, it is called flaxseed; when used for other purposes, it is typically referred to as linseed, according to a September 2014 article in the Journal of Food Science and Technology. Linseed meal may be used in feed for livestock or to make fabric or paper, but flaxseed meal is the type we find on grocery store shelves or we can make at home by finely grinding the seeds.

The recipe can be viewed and printed at this link:

[ Total Servings = 20 ]
Total Carb = 6 g
Dietary Fiber = 4.2 g
Net Carb = 1.8 g
Calories = 106
Total Fat = 6.9 g
Protein = 4.8 g


Linseeds (Flaxseeds) = 180 g / 1 1/2 cup (Note: Linseeds are basically the same as flaxseeds. I used golden flaxseeds in the video but you can choose to use brown flaxseeds too except that the color will be darker. The golden flaxseeds are finely ground in my multi grinder. If you’re using flaxseed meal, do grind it further until a finer that the bread will be lighter)
Raw Sunflower Seeds = 120 g / 1 cup (The sunflower seeds should be finely ground. You can refer to this video on how to grind the sunflower seeds – )
Almond flour = 60 g / 1/2 cup
Baking Powder = 16 g / 4 tsp (If using double acting, reduce amount by half)
Salt = 1/2 to 1 tsp
Psyllium Husks = 27 g / 3 tbsp (Note: The psyllium husks must be ground until half its original volume before using then weigh it. This is important as it will absorb the water more effectively and this is actually more suitable for baking. However, if you are using pre ground psyllium powder, only 1 to 2 tsp is required as it is very concentrated. If you add too much, the bread will be denser, wetter and stickier. Please see this video about psyllium husk and powder for better understanding and success –

Egg Whites = 8 large (285 g) OR 4 whole large eggs (Note: The protein from egg whites helps to boost the rise while the fats from egg yolks hinders the rise. Using egg whites also prevents any eggy taste. Hence, it is recommended to use egg whites)
Apple Cider Vinegar = 45 ml / 3 tbsp (White vinegar or lemon juice can be used too)
Hot or boiling water = 200 ml / 0.8 cup

1. Preheat the oven at 350F or 180C.
2. In a bowl, mix all the dry ingredients until well combined.
3. Add all the wet ingredients and mix until a soft dough is formed.
4. Pour the dough into an 8×4 inch loaf pan. Grease the pan and line with parchment paper.
5. Spread the dough evenly and leave the top round so that the bread will look taller.
6. Top with any seeds or nuts of your choice (optional).
7 Bake at the lowest rack for 60 mins or until cooked.
8. Cool completely on a wire rack before slicing. I sliced them thinly so I got 20 servings. If you sliced them thicker, you may get 16 to 18 servings.
9. The bread can be kept at room temperature for a few days if you have a cool and dry climate otherwise, its best to refrigerate them earlier. They can be refrigerated up to 1 week and frozen for months.

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