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Yields:
8 servings
Prep Time:
15 mins
Cook Time:
30 mins
Meal Types:
Breads & Baked Products
Breakfast
Lunch
Rating:
Average FatSecret member ranking fatsecret members overall average rating

Flax Bread II

Fluffy low carb flax bread that is good for sandwiches and for toasting in the oven.

Ingredients

Directions

  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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Reviews 
Very good and nutty tasting, very different! The flax seed gives it an interesting look...the kids wouldn't touch it. Overall it is a nice change from whole wheat or whole grain bread.
17 May 08 by member: addmalmom
Yay! I've finally found something that both my husband and I like. This kinda fulfills my desire for bread and is an alternative that I'm happy to live with. I think next time I'll cut out most of the Splenda though, I didn't like the sweetness much.
31 Jan 10 by member: mitmort
I was used to the Atkins MIM. I think maybe I would like to try adding a little cinnamon next time, or maybe making toast out of a slice and adding a little cinnamon and splenda.Yes, I will have to try that. It is a great alternative for a higher carb bread and look at all the fiber.
12 Mar 10 by member: loislaney
I'm rating this a 4 based on the fact that it's not horrible and lets me eat "bread" again! I used regular flax I'll try the golden next. It wasn't as good as a good grain bread, in fact I don't like it by itself toasted or otherwise. It just has to strong a flavor that overpowers butter. I've made sandwiches (grilled cheese and hoagie style) and used a slice to soak up egg yolk for breakfast. You really have to toast it to get rid of some of the soft sponginess. My "hoagie" was delicious! I may try mixing in some other low carb flour alternatives but am happy with this bread as is if not!
I modified this recipe somewhat. Although I want to like flax seed products b/c of it's high fiber content, I just can't seem to swallow the "slimey" texture it adds to most foods. I knew there was a chance I wouldn't like this bread using all flax meal, so I added one cup of Carbquick baking mix, omitted one cup flax meal, added an extra egg and a little bit more water to compensate for the baking mix. I also used safflower seed oil instead of olive oil. I decided to do muffins instead of a loaf b/c I'm not good at slicing bread and the recipe came out excellent. Reduced the "sliminess" and left all the fiber intact. My daughter said they tasted like "cornbread." LOL I will be making these a staple for breakfast or a snack when I need something quick and nutritious. Now I can have my flax and eat it too! P.S. I'm sure this would make a great loaf as well. I'll probably try that next.
08 Feb 11 by member: IndigodreamZ
I have to maintain here. I bake it a little longer and it is fantastic. I think I am addicted to this bread.
16 Mar 11 by member: carolm121
These came out a lot better than I thought. I am so glad that the texture was light and fluffy. I blended the egg mixture very well before adding in to the dry mix. I do however think it could use a little more seasoning. In the future Im gong to play with this for either sweet or savory applications. Maybe cinnamon or garlic powder. Overall it was a great base to add onto. With the leftovers I'm going to make a coffee chocolate "bread" pudding (low carb of course)
11 Apr 11 by member: JustJackie
I made this last night for breakfast today, took one bite and said "This is way better than what I've been eating every morning!" Which previously had been a MIM. It's much lighter. I should add that I baked it into muffins (made 12) and ate two warmed up and topped with peanut butter. One would also make a great snack!
Very good....feels like I'm cheating! I like sweet bread, so I like the Splenda in it. I also added cinnamon. My daughter loves it!
03 Jun 11 by member: 2lose
This bread is great..I used it to make french toast this morning and it came out excellent..Definately a good replacement for bread
08 Jun 11 by member: skippy115
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Nutrition summary:

There are 351 calories in 1 serving of Flax Bread II.
Calorie break-down: 73% fat, 14% carbs, 13% protein.

Nutrition Facts
Serving Size 1 serving
 
Amount Per Serving
Calories from Fat 267
Calories 351
 
% Daily Values*
Total Fat 29.72g 46%
  Saturated Fat 3.737g 19%
  Polyunsaturated Fat 13.43g  
  Monounsaturated Fat 10.853g  
Cholesterol 132mg 44%
Sodium 458mg 19%
Potassium 384mg  
Total Carbohydrate 13.19g 4%
  Dietary Fiber 11.5g 46%
  Sugars 1.19g  
Protein 11.61g  
 
Vitamin A 3% Vitamin C 0%
Calcium 22% Iron 18%
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Values are based on USDA Nutrient Database SR18
18%
of RDI*
(351 calories)
18% of RDI
Calorie Breakdown:
 
Carbohydrate (14%)
 
Fat (73%)
 
Protein (13%)
Carbohydrates, 13.19g (14%) Fat, 29.72g (73%) Protein, 11.61g (13%)
* Based on a RDI of 2000 calories