Preheat oven to 350° F.

Whisk ground flaxseed meal and 1/3 c. water in a small bowl, then set aside.

In a large bowl combine the rest of Part 1 ingredients. When they are combined evenly, add the flax egg and stir well.

Cover the wet ingredients with all the ingredients from Part 2. Then stir until evenly combined. The batter will be thick.

Brush a bread loaf pan with extra light tasting olive oil. I use a bread loaf pan that is about 8 1/2 in x 4 1/2 in.

Scoop the batter into the pan, using a spatula to spread it evenly and smooth out the top of the loaf.

Bake for 45-50 min. It should be a golden dark brown on the top. Insert a toothpick in several places and if it comes out clean then it is done! Let it cool in the pan for 10-15 min, then put on a cooling rack. After about 30 it will be ready to slice (if you can wait that long haha).

It can be a bit crumbly when you cut it, so go slowly and hold on to the slice you are cutting. That seemed to help.

Slice the entire loaf, then freeze slices in a container with parchment paper in between each slice. Pull out a slice to thaw in the fridge, on the counter, in the toaster, or in the microwave if you're in a hurry.