Vanilla Flax Bread-Flour Free, Gluten Free
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 32
Ingredients
*Hodgson Mill Milled Flax Seed, 64 tbsp *Arm & Hammer Baking Soda, 2 tsp *Baking Powder, 4 tsp Pistachio Nuts, 1 cup Egg substitute, liquid (Egg Beaters), 2.5 cup Country Crock, Shedd's Spread Country Crock Light (Soft), 1 Tbsp, 10 serving 1 cup Splenda *DaVinci Sugar Free Syrup (any flavor), 16 tbsp (remove)
pre-heat oven to 350F
mix together all dry ingredients in a bowl, then in a separate bowl, mix all wet ingredients. fold dry ingredients into wet and mix well (don't beat like crazy, but be sure it's mixed well or the eggs do funny things!).
immediately transfer batter to Pam/etc-sprayed loaf pan (i've had better results not waiting the 5min. i've seen suggested - baking soda is active immediately when wet, right?).
bake at 350F for 35min. or until it passes the knife/toothpick/etc. test.
remove from pan immediately and cool before slicing. i slice into 16 as follows: slice lengthwise down the center, then cut each half into two equal halves on the short axis and then in half again.
store these in tupperware/rubbermaid in the refrigerator - they keep just fine for the 8 days that i have them around.
i usually slice mine in half and toast in the toaster oven and have with butter or cream cheese - although it's great cold, too!
Serving Size: Makes 2 loafs of 24 servings (1 slice = 1 serving)
Number of Servings: 32
Recipe submitted by SparkPeople user ALISHACARR88.
mix together all dry ingredients in a bowl, then in a separate bowl, mix all wet ingredients. fold dry ingredients into wet and mix well (don't beat like crazy, but be sure it's mixed well or the eggs do funny things!).
immediately transfer batter to Pam/etc-sprayed loaf pan (i've had better results not waiting the 5min. i've seen suggested - baking soda is active immediately when wet, right?).
bake at 350F for 35min. or until it passes the knife/toothpick/etc. test.
remove from pan immediately and cool before slicing. i slice into 16 as follows: slice lengthwise down the center, then cut each half into two equal halves on the short axis and then in half again.
store these in tupperware/rubbermaid in the refrigerator - they keep just fine for the 8 days that i have them around.
i usually slice mine in half and toast in the toaster oven and have with butter or cream cheese - although it's great cold, too!
Serving Size: Makes 2 loafs of 24 servings (1 slice = 1 serving)
Number of Servings: 32
Recipe submitted by SparkPeople user ALISHACARR88.
Nutritional Info Amount Per Serving
- Calories: 107.4
- Total Fat: 8.3 g
- Cholesterol: 0.2 mg
- Sodium: 127.1 mg
- Total Carbs: 5.7 g
- Dietary Fiber: 4.4 g
- Protein: 5.7 g
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