My Friend Flax

Flax-header
A couple of years ago I started a low carb eating program.  One of the key components to the eating plan was a low carb / high fibre bread made of flax.  Buying it from the doctor's office was extremely expensive and I am – um – well – cheap.  So, I put my mind to it and found a way to some similar breads myself. 

Low Carb Organic Flax Bread 
This loaf bakes up like a flat focaccia breadFlax_seeds

2 cups organic flax seed meal*

1 Tablespoon baking powder

1 teaspoon salt

1-2 tablespoons sugar

5 beaten eggs

1/2 cup water

1/3 cup organic canola oil

 

*About Flax Seeds and Flax Meal.  Flax has a lot of oil in it and can go rancid quickly.  When you buy flax seed or meal, check the expiry date.  As soon as I get mine home, I put it in the freezer.  It can last for up to 18 months in there.  I tend to grind my own flax meal right from the whole seeds.  I've done this in an old coffee grinder or with my food processor for larger batches.

Directions

Preheat oven to 350 F. Oil a 9 X 14  pan.

  1. Mix dry ingredients well.
  2. Add wet to dry, and combine well – especially the eggs.
  3. Let batter rest for about 4 minutes so it can thicken up.  Don't let it rest too long because it can get too thick to spread into the pan.
  4. Spread the batter onto pan.  This sounds strange but make the batter thinner in the middle.  The bread tends to peak in the middle and you will want this loaf as flat as possible so by making the sides a bit thicker you can achieve a flatter loaf.
  5. Bake for about 20 minutes until it springs back when you touch the top.
  6. Cool and cut into slices. Freeze what you won't be eating in the next 2 days or refrigerate the entire loaf.

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