Flaxseed bread

1 cup Flaxseed
3 serving Egg whites, Egg Beater Liquid Egg Whites
0.5 tsp Pink Himalayan Salt - 1 tsp (by FREEME1980)
1 tbsp Now Psyllium Husk Powder
0.5 cup (8 fl oz) Water, tap
1.5 tsp Baking Powder
1 tbsp Apple Cider Vinegar, Bragg's Organic

Airfryer 160 c for 35 minutes

DRY INGREDIENTS
Golden Flax seed (Finely Ground)
Psyllium Husks (Ground
Baking powder
Salt
WET INGREDIENTS
Egg whites
Apple Cider Vinegar = 28 ml / 2 tbsp
Hot or boiling water = 240 ml / 1 cup
DIRECTIONS
1. Preheat the oven at 350F or 180C
2. In a bowl, add all the dry ingredients and mix until well combined.
3. Add all the wet ingredients and mix until a soft dough is formed. The dough with psyllium powder will be softer but it is fine. Both doughs will eventually firm up if you leave them aside but it is not necessary to rest them.
4. Pour dough into a greased loaf pan lined with parchment paper. If using a 9x5" pan, place the dough at the center of the pan instead of filling the whole pan as this will make the dough rise higher and more evenly.
5. Lightly spread the dough with a spatula but leave the top round. Top with any choice of seeds or nuts (optional).
6. Bake for 1 hour then let it cool completely on a wire rack.
7. The bread can be kept at room temperature for a few days provided you have a cool and dry climate. Otherwise, it is better to refrigerate earlier for up to 1 week or freeze for months.

Serving Size: 2

Number of Servings: 2

Recipe submitted by SparkPeople user DRASADAF.