Hi there. Yes, I like the nutty taste of the milled linseed (flax) "bread" but even when blitzed I think 100% linseed is too heavy to rise. I'm thinking that an even split of linseed/almond, finely ground in my food processor, plus eggs, a little oil, lukewarm water, salt and some baking powder should work. Very few carbs in this, but lots of fibre. I will share details when I have repeated a success. Note: Apologies to the American lady if I end up just copying her recipe. Credits will appear.