HighFatLowCarbRecipes

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Flax Bread

on May 14, 2017

Sometimes I want toast, a substrate for smoked salmon, or other good foods. After trying many faux bread recipes, I found one that suits my hanker for a decent toast substitute, and it freezes well.  I don’t need to have this very often, but when the lox & bagel urge arises, I know I can use this bread to replace the unhealthy bagel, and truly enjoy the gustatory beauty that is smoked salmon, cream cheese, onion, & capers on a healthy slice of toasted flax bread.

My favorite breakfast is a slice of this bread toasted topped with butter, a couple thin slices of tomato, and a sprinkle of salt.  Enjoy!

Flax Bread   (adapted from Elana’s Pantry recipe)

Ingredients:

2 cups golden or brown flax meal

1 tsp baking soda

½ teaspoon cream of tartar

1 tsp salt

5  large eggs

½ cup water

⅓ cup coconut or any good oil

Instructions:

In a large bowl combine flax meal, baking soda, cream of tartar, and salt

In a smaller bowl, mix together eggs, water, and olive oil

Stir wet ingredients into dry, mixing well

Allow batter to stand 2-3 minutes to thicken

Pour batter into a greased standard loaf pan (line bottom with parchment paper)

Bake at 350°F for 30 minutes or until a knife comes out clean

Cool on a rack for 30 minutes before slicing

Wrap in paper towel, keep in plastic bag in the fridge. Or, slice, & freeze 1-2 slices in sandwich bags; wrapped in paper towel or wax paper to easily separate.

For toast, use lower temp and toast longer to keep from burning the edges.

Makes 15 slices

NUTRITION FACTS

Serving Size: 1 slices

Calories 132

Calories from Fat 107.6

% Daily Value *

Total Fat 11.96

Saturated Fat 1.22g

Cholesterol 62mg

Sodium 143.85mg

Total Carbohydrate 3.32g

Dietary Fiber 2.13g

Sugars 0.06g

Protein 5.29g

 

 

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