Don’t run from the fear of flax seed – it is tasty and sooo good for you!! The health benefits of flax are amazing – something so small packs a big nutritional punch. High in fibre, low in carbs, rich in Omega 3 Fatty Acids( great for us vegetarians too), high in phytochemicals, including many antioxidants. It is perhaps our best source of lignans, which convert in our intestines to substances that tend to balance female hormones. There is evidence that lignans may promote fertility, reduce peri-menopausal symptoms, and possibly help prevent breast cancer. In addition, lignans may help prevent Type 2 diabetes. I could go on…..In my search for recipes with the almighty flax seed I found a bread recipe. It is unusual in that it is cooked flat, and not in a bread tin. You cut it into squares (or whatever shape you want) and voila! a low carb, gluten free sandwich packed with goodness! Sandwiches and toast are back on the menu!! And bread dipped into soup! It tastes similiar to wholemeal bread and now I can finally have the cheese sandwich I have been missing! Woohoo! And a flax seed panini with mozzarella, tomatoes and basil…mmmmm.. You could add herbs to the mixture too…I think Rosemary and garlic powder will be in my next batch! Or perhaps some roasted garlic…yum… Flax seed meal or flour is simply ground flax seeds. I use my hand processor to grind them down but could do this in my food processor. Or I guess a coffee grinder. It should be noted that you need to grind these seeds down to get the full nutritional benefits too. For this recipe I use the golden flax seeds but you could try it with the darker ones. Guess that will give a Rye bread appearance in colour…. INGREDIENTS 2 cups flax seed meal 1 tblspn baking powder 1 tspn salt 1-2 Tablespoons sugar equivalent from artificial sweetener (I used erythritol) 5 beaten eggs 1/2 cup water 1/3 cup oil METHOD
- Preheat the oven to 180C/350F degrees. Prepare pan (a 10X15 pan with sides works best) with oiled parchment paper.
- Mix the dry ingredients very well. Don’t be shy..mix it up real good.
- Add the wet ingredients to the dry mixture and mix thoroughly. Let stand for a couple of minutes for the mixture to thicken.
- Pour batter onto pan. Because it’s going to tend to mound in the middle, you’ll get a more even thickness if you spread it away from the center somewhat, in roughly a rectangle an inch or two from the sides of the pan (you can go all the way to the edge, but it will be thinner).
- Bake for about 20 minutes, until it springs back when you touch the top and/or is visibly browning even more than flax already is.
- Cool, cut into what ever sizes you want, eat and enjoy!