Flax Bread

I just recently came across this recipe. Although I didn’t hold out a lot of hope for it (since I haven’t had a lot of success in cooking with ground flaxseed), I decided to try making it because of the great comments people made about it on the site. And I am so pleased I did.

We love this bread! The original recipe refers to the bread as a “focaccia” style, and notes that the texture is rough like heavy whole-grain breads. This is accurate, with the texture also reminding me of a banana loaf. The taste is unexpectedly mild, making it a great base for toast, sandwiches etc. It is perfect spread with just butter, or you can add other toppings like jam, peanut butter, cheese etc.

It is so easy to make and so versatile, and it is already a favourite with us.

Ingredients:

• 2 cups (200g or 7 oz) of ground flaxseed
• 1 Tbsp of baking powder
• 1 tsp of salt
• 4 drops of artificial sweetener (I used EZ-Sweetz)
• 5 eggs, beaten
• 1/2 cup (120 ml or 4 fluid oz) of water
• 1/3 cup (80 ml or 2.7 fluid oz) of olive oil

Recipe:

1. Preheat the oven to 180 C (350 F).
2. Prepare a pan (I use one that is 34 cm x 24 cm, or 13 in x 10 in) with oiled parchment paper or a silicone mat.
3. Mix the dry ingredients well (a whisk works well for this).
4. Add the wet ingredients to the dry ingredients, and combine well. Make sure there aren’t obvious strings of egg white hanging out in the batter.
5. Let the batter set for 2 to 3 minutes to thicken up some (but don’t leave it too long or it gets past the point where it’s easy to spread.)
6. Pour the batter into the 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.
7. Bake for about 20 minutes, until it springs back when you touch the top and/or it is visibly browning even more than flax already is.
8. Cool and cut into whatever size slices you want. I cut mine into 6 even sized rectangles, and then slice each of these in half horizontally to make 12 thinner pieces in total.

Nutritional Info: