2 cups fresh or frozen flax seeds
1/2 cup white sugar
1/3 cup olive oil
2 teaspoons lemon juice
1 cup all-purpose flour
1/2 teaspoon baking powder
1 teaspoon baking soda
1 1/2 cups quick cooking oats
1/2 cup flax seeds
1 cup chopped almonds
1/2 teaspoon ground cinnamon
Place flax seeds in a medium bowl. Mix olive oil, lemon juice, flour, baking powder, and baking soda; set aside.
In a large bowl, combine sugar, 1/3 cup olive oil, lemon juice, flour, oatmeal, and flax seeds. Mix well.
Stir together white sugar mixture, flour, baking powder, baking soda, and oats.
Pour batter into prepared loaf pan. Place bread into pan and turn to coat. Lay side up on foil to keep warm. Cover and refrigerate overnight.
While loaf is chilling, preheat oven to 350 degrees F (175 degrees C).
Remove loaf from refrigerator. Remove loaf from baking sheet and cool completely. Brush loaf with lemon juice and place in preheated oven for 20 minutes, or until a knife inserted in center comes out clean. Remove loaf from oven and immediately place loaf in warmed oven for 10 minutes. Repeat with remaining ingredients.
Remove loaf from oven and immediately place in oven for 10 minutes. While loaf is baking, in a small bowl, mix flour, lemon juice, oatmeal, and flax seeds. Transfer to loaf. Place loaf in prepared baking pan. Reduce oven temperature to 300 degrees F (150 degrees C) or until bread springs back when touched.
While loaf is baking, combine flour mixture, 1/2 cup granulated sugar, chopped almonds, cinnamon (optional), and oats. Place loaf back onto pan. Bake for 30 minutes in the preheated oven.