Ingredients2 cups (milled) flaxseed
1 tsp baking powder 1 tsp salt 3g (2 sticks) stevia (powder) 5 large eggs, whites only 2 large eggs 5 Tbsp coconut or extra virgin olive oil ½ cup water |
MethodUsing whole flaxseeds (NOT pre-milled flaxseed as it goes rancid very fast), finely grind the flaxseed in a coffee grinder to make up 2 cups of milled flaxseed. (Do not overfill the coffee grinder; blend smaller amounts to attain a finer consistency).
In a food processor, blend the milled flaxseed, baking powder, salt & stevia. Add the egg whites, whole eggs, oil & water and blend until fully incorporated and a batter is formed. Pour the batter into a greased loaf tin and bake in the oven for 30‑35 mins until cooked through (a skewer comes out clean when inserted). Remove from the oven, turn out onto a wire rack and allow to cool for 15 mins before slicing. |
Recommendation
This bread doesn’t keep for long so slice the bread, wrap each slice in plastic and freeze to retain its freshness.
Defrost a slice at a time as needed.
Defrost a slice at a time as needed.
Variations
Use this dough to make:
* 12 Muffins; fold in 1 grated medium apple & 40g chopped pecan nuts, spoon into a muffin tin and bake for 15-20 mins.
* 12 Rolls; form individual rolls (round or long) on an greased baking tray and bake for 15-20 mins.
* 12 Muffins; fold in 1 grated medium apple & 40g chopped pecan nuts, spoon into a muffin tin and bake for 15-20 mins.
* 12 Rolls; form individual rolls (round or long) on an greased baking tray and bake for 15-20 mins.
