Flax Seed Bread Recipe
I made this for the first time last night. It turned out pretty good. Would be better toasted, with butter. I think next time I will put some nuts or dried fruits or a little cheese or some herbs to give it more flavor. But it is really filling and satisfied my bread craving!!!
Since it isn't made with wheat, it doesn't have the same kind of grain as wheat breads, but the carb in flax is almost all fiber. Flax is very useful on a low carb diet, as well as being amazingly good for you. And, it's really inexpensive.
Prep Time: 15 minutes
Cook Time: 20 minutes
* 2 cups flax seed meal (I ground my own)
* 1 Tablespoon baking powder
* 1 teaspoon salt
* 1-2 Tablespoons sweetening power from artificial sweetener (I don't have a sugar issue so I used real sugar)
* 5 beaten eggs
* 1/2 cup water
* 1/2 cup oil (I used vegi oil but think I will use olive next time)
Preheat oven to 350 F. Prepare pan (a 10X15 pan with sides works best) with oiled parchment paper or a silicone mat.
1) Mix dry ingredients well -- a whisk works well.
2) Add wet to dry, and combine well. Make sure there aren't obvious strings of egg white hanging out in the batter.
3) Let batter set for 2 to 3 minutes to thicken up some (leave it too long and it gets past the point where it's easy to spread.)
4) Pour batter onto pan. Because it's going to tend to mound in the middle, you'll get a more even thickness if you spread it away from the center somewhat, in roughly a rectangle an inch or two from the sides of the pan (you can go all the way to the edge, but it will be thinner).
5) Bake for about 20 minutes, until it springs back when you touch the top and/or is visibly browning even more than flax already is.
6) Cool and cut into whatever size slices you want. You don't need a sharp knife, it is a very soft bread.
At 12 servings, each piece of bread has less than one gram of carbohydrate -- .8 to be exact -- plus 5 grams of fiber.