Monday, 17 October 2011 00:00

Focaccia -Style Flax Bread

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I call this  "focaccia" because it is baked in that style -- flat on a sheet pan,  and then cut up into whatever sized pieces you want. It works for toast,  sandwiches, and other bready uses. It is "rough" in texture like heavy whole grain breads. 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 no grain, as well as being amazingly good for you.

There is a video of this bread being made.

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Ingredients:

  • 2 cups flax seed meal
  • 1 Tablespoon baking powder
  • 1 teaspoon salt
  • 1-2 Tablespoons sugar equivalent from Stevia
  • 5 beaten eggs
  • 1/2 cup water
  • 1/3 cup oil
  • any herb or seeds of your choice (rosemary, caraway, fennel, dill)

Preparation:

  1. Preheat oven to 350F. Prepare pan (a 10X15 pan with sides works best) with oiled parchment paper or a silicone mat.
  2. Mix dry ingredients well -- a whisk works well.
  3. Add wet to dry, and combine well. Make sure there aren't obvious strings of egg white hanging out in the batter.
  4. Let batter sit 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.)
  5. 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).
  6. 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.
  7. Cool and cut into whatever size slices you want. You don't need a sharp knife; I usually just cut it with a spatula.

Nutritional Information: Each of 12 servings has less than a gram  of effective carbohydrate (0.7 grams to be exact) plus 5 grams fiber, 6 grams protein, and 185 calories.

Last modified on Wednesday, 04 February 2015 17:02
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