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Baked: Flax Bread II
Fluffy low carb flax bread that is good for sandwiches and for toasting in the oven.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
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Get it now →Ingredients
2 cups whole flaxseed meal
3 tsps baking powder
3/4 tsp salt
3 servings 1 packet splenda
5 large eggs
1/2 cup water
1/3 cup olive oil
Instructions
1. Preheat oven to 350 °F (175 °C).
2. Prepare pan (10x15" with sides works best) with oil or non-stick spray (no carb).
3. Mix dry ingredients well with a wisk or fork.
4. Add wet to dry, and mix well. Make sure eggs are blended well leaving no obvious egg white strings.
5. Let batter set for 2-3 minutes to thicken up a little. Don't leave too long because it may make harder to spread.
6. Pour batter into pan. Spread evenly across pan.
7. Bake for about 20-30 minutes till it springs back when touched or is visibly browning even more than the flax already is. According to your preference.
8. Cool and cut into preferred slices . I make mine thin by slicing pieces in half.
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Get it now →Nutrition Facts
Serving Size: 8
| Amount Per ONE Serving | ||
|---|---|---|
| Calories 351 kcal | ||
| Fat 29.72 g | ||
| Carbohydrate 13.19 g | ||
| Protein 11.61 g | ||
| Iron 142 mg | ||
| Calcium 180 mg | ||
| Cholesterol 132 mg | ||
| Monounsaturated Fat 10.85 g | ||
| Polyunsaturated Fat 13.43 g | ||
| Saturated Fat 3.74 g | ||
| Sodium 458 mg | ||
| Sugar 1.19 g | ||
| Potassium 384 mg | ||
| Vitamin A 24 mcg | ||
| Vitamin C 3 mg | ||
| Fiber 11.5 g | ||
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