Breads & Savouries

Flaxseed Rolls

Flaxseed Rolls
Prep in
25 minutes
Cooks in
20 minutes (+ 5 minutes cooling)

Now these could also be called “My Ultimate Anti-inflammatory Baked Buns” but I thought that was a bit wordy. They are fluffy delights are made entirely from ground golden flaxseed which is one of the best sources of vegetarian omega 3 in addition to being chock full of soluble fibre to aid proper digestive function and elimination of waste products and toxins. Combine that with organic eggs for more powerful protein, cold pressed olive oil to continue the anti-inflammatory theme and lovely caraway and sesame seeds to pique your tastebuds finishing the whole shebang off nicely!

The flavour is somewhat reminiscent of a soda bread that’s made friends with a German dark rye – I took inspiration for this recipe from a Hemsley + Hemsley one but tweaked it so it fit in with my ideals and tastes. Perfect for a satisfying snack or freshly baked weekend breakfast as they are ready in under half an hour and can be devoured warm from the oven, these are also great if you are keeping your carbohydrate intake low as they contain none!

Key Facts

  • Makes 6 Rolls
  • High Fibre
  • Source Of Beneficial Fats
  • Freezer Friendly


  • 142g golden flaxseeds*
  • 3/4 tsp bicarbonate of soda
  • 1 tsp caraway seeds, lightly crushed (you can also use 1/2 tsp fennel seeds)
  • 1/4 tsp Himalayan pink salt
  • 1/2 tsp freshly ground black pepper
  • 3 medium organic eggs
  • 2 tbsp raw apple cider vinegar
  • 1 1/2 tbsp cold pressed olive oil
  • 1/2 tbsp melted coconut oil
  • 3 tbsp water
  • sesame seeds for sprinkling on top
  • *You can buy ready milled flaxseeds for this but remember they are extremely vulnerable to oxidation so must be kept well sealed and in the freezer. If you buy a large bag it would be ideal to decant into smaller ones to minimise exposure to oxygen each time you use them.



Preheat the oven to 200°C and line a baking tray with parchment paper.


Place the flaxseeds in a high powered blender and grind to a flour. Mix with the rest of the dry ingredients except the sesame seeds.


In a separate bowl beat the eggs with the apple cider vinegar, water and oils then add to the dry ingredients.


Beat together with a spatula, leave to sit for 5 minutes, mix again and leave for a further 5. The batter should now be more dough like.


Use a large spoon to portion out 6 rolls onto the baking sheet, tuck in the edges and sprinkle with sesame seeds.


Bake for 20 minutes until fragrant and golden. Leave to cool on a wire rack for 5 minutes and then either devour or allow to go cold before storing in an airtight container for 3 days or freezing for up to 3 months.















About me

Phoebe Liebling (BSc, DipNT) is a highly respected clinician & award winning product & recipe developer based in Harley Street.

Phoebe holding a tray of roasted vegetables