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First, mix the ground flaxseed with 4 cups of water and set it aside to thicken slightly; this will act as your binder.
Next, get your pan ready: if you're making a loaf, grease and flour a 9x5x3 loaf pan. For muffins, line a muffin pan with paper liners, or grease and flour the cups.
In a medium bowl, whisk together the flours, baking soda, and salt. Make sure everything is evenly distributed.
In a separate large bowl, combine the flaxseed mixture you prepared earlier with the agave and apple sauce, stirring until everything is well combined.
Mix the batter until everything is just combined; be careful not to overmix. Fold in 1/2 cup of walnuts.
Pour the batter into your prepared loaf pan or divide evenly among muffin cups. If you're making a loaf, sprinkle the remaining 1/3 cup of nuts over the top.
Bake the loaf for 45 to 60 minutes, or muffins for 25 to 30 minutes, or until a thin knife inserted into the center comes out clean.
Let them cool in the pan on a wire rack for 10 minutes before removing completely to cool.
Per serving
Allergen information is derived automatically from the ingredient list and is a guide, not a guarantee. Always check the packaging of the products you cook with.
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