Flax Bread-Focaccia Style
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2 Cups- Flax seed meal1 TBLS- Baking Powder1 Tsp.- Salt2 TBLS- Ground Cinnamon1 TBLS- Ground Nutmeg5 Eggs- Beaten2 TBLS- Pure Vanilla Extract1/2 Cup- Dbl. or Heavy Cream4 oz.- Butter, melted
Set oven to 350 F./ 180 C./ Gas 4. Line a baking sheet (with sides) with parchment paper. Get yourself two bowls. Using a whisk, in one bowl mix the dry ingredients, in the other mix the wet ingredients- the melted butter being added last making sure it is still pretty hot so as not to "curdle" other wet ingredients. Add wet ingredients to dry and combine well making sure there aren't any obvious strings of egg white in the batter. Mix quickly but thoroughly as the batter sets fast. Pour batter into pan and even out. I find a butter knife works best. Bake for 20-30 minutes until bread springs back and / or is visibly browning. Cool and slice. Store in an air tight container, with parchment paper in between slices, in the fridge. Depending on how thick your slices are cut in half or keep whole and heat in your toaster as you would any other bread. Top with butter and sugar free jam or any other other topping and enjoy!!!
Serving Size: 12 slices
Number of Servings: 12
Recipe submitted by SparkPeople user MSMADDI.
Serving Size: 12 slices
Number of Servings: 12
Recipe submitted by SparkPeople user MSMADDI.
Nutritional Info Amount Per Serving
- Calories: 148.3
- Total Fat: 18.8 g
- Cholesterol: 102.9 mg
- Sodium: 217.1 mg
- Total Carbs: 6.0 g
- Dietary Fiber: 5.3 g
- Protein: 6.5 g
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