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Low-Carb Flaxseed Bread

Servings:           1 medium loaf
Total Time:        1 hr 20 mins
Cooking Time:  30-35 mins
Resting Time:   15 mins (to cool)
Pre-heat Oven to 180°C

Download this Recipe (.pdf)

Ingredients

2 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

Method

Using 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.

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.
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