Food & Drink Instructions 1. Preheat your oven to 350°F (177°C). Grease your loaf pan (8”x4” or 7”x3” for the best height). 2. In a large bowl, whisk together the ground flax, whole flax, ground pumpkin, whole pumpkin seeds, whole psyllium husks and salt. 3. Stir in the egg whites, then pour in the 1 cup of hot water. Stir vigorously until a thick, heavy paste forms. 4. Let the dough sit for 5 minutes. This lets the fibres “wake up” and ensures that the dough is just warm, so that the heat doesn’t exhaust your leavening. 5. Sprinkle the 4 tsp of baking powder over the dough, then pour the 2 tbsp of apple cider vinegar directly onto the powder. 6. Quickly and thoroughly fold the foaming mixture into the dough until fully incorporated. 7. Transfer dough to the pan, smooth the top with a wet spoon. Sprinkle with flax seeds. Cover with foil. 8. Bake for 40 minutes, covered. Remove foil and bake for another 25 to 30 minutes until golden. 9. Remove from the pan and cool completely on a wire rack for 2 hours. This allows the internal structure to set, so that your bread is never gummy. Ingredients 2 cups finely ground golden flaxseed 2 tbsp whole flaxseed 1/4 cup ground pumpkin 1/4 cup whole pumpkin seeds 1/4 cup whole psyllium husks 1 tsp sea salt 3/4 cup egg whites (approx. 6 large) 1 cup HOT water (not boiling) 4 tsp double-acting baking powder 2 tbsp apple cider vinegar The Recipe: MAC’s Morning Ritual Bread (Makes 12 to 14 slices) CSANews | SPRING 2026 | 53
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