Prep Time: 15 mins
Cook Time: 30 mins
Meal Types:
Breads & Baked Products
Breakfast
Lunch
Rating:
fatsecret members overall average rating
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Fluffy low carb flax bread that is good for sandwiches and for toasting in the oven.
Ingredients
Directions
- Preheat oven to 350 °F (175 °C).
- Prepare pan (10x15" with sides works best) with oil or non-stick spray (no carb).
- Mix dry ingredients well with a wisk or fork.
- Add wet to dry, and mix well. Make sure eggs are blended well leaving no obvious egg white strings.
- Let batter set for 2-3 minutes to thicken up a little. Don't leave too long because it may make harder to spread.
- Pour batter into pan. Spread evenly across pan.
- 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.
- Cool and cut into preferred slices . I make mine thin by slicing pieces in half.
609 members have added this recipe to their cookbook.
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Reviews
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
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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
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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!
26 May 10 by member: ldzeppelin
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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
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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
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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
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Nutrition summary:
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There are 351 calories in 1 serving of Flax Bread. |
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Calorie break-down: 73% fat, 14% carbs, 13% protein. |
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Nutrition Facts
Amount Per Serving
Calories
351
% Daily Values*
Total Fat
29.72g
38%
Saturated Fat
3.737g
19%
Trans Fat
-
Polyunsaturated Fat
13.43g
Monounsaturated Fat
10.853g
Cholesterol
132mg
44%
Sodium
458mg
20%
Total Carbohydrate
13.19g
5%
Dietary Fiber
11.5g
41%
Sugars
1.19g
Protein
11.61g
Vitamin D
0mcg
1%
Calcium
226mg
17%
Iron
3.22mg
18%
Potassium
384mg
8%
Vitamin A
44mcg
5%
Vitamin C
0.2mg
0%
18%
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of RDI*
(351 calories)
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Calorie Breakdown:
Carbohydrate (14%)
Fat (73%)
Protein (13%)
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* Based on a RDI of 2000 calories
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