I was happy to discover that you could use flaxseed like flour?
This recipe is both simple and delicious. Using flaxseed as flour results in bread with almost no carbs except for the fibrous kind. Grinding the flaxseed is the only processing required. Eating whole foods can lead to much better health. No matter what diet you are on I believe there is a place for this kind of recipe. I get very excited at the prospect of cooking and creating tasty and healthy recipes from whole foods. If we eat right I believe we can avoid major diseases. I’m not a doctor but I’m the only one taking care of me on a daily basis so I choose to be proactive as possible.
I can’t wait to start experimenting with flaxseed. I am forever being impressed by the talented creators on the internet. Thank you to all who continue to inspire me. I have been trying to find a way to consume more flax but it has never been enjoyable to be quite honest.
This recipe came from Youtube. You can visit The Keto King (a.k.a The Banting Boss) for the complete video. Keto King’s flaxseed is the first keto recipe that I have found that has truly impressed me. Having always been a fan of whole wheat and high fiber makes me a big fan of recipes like this one. Combine all ingredients in the order listed right in the cooking vessel of your choice stir and microwave. Eat it as is or take it up a notch and toast up your slices. Very satisfying and delicious.
I didn’t think that you could make bread out of a flaxseed meal. How wrong I was! So glad that I found this recipe.
1 Tbs butter melted 15g
1 egg (wisk)
4 Tbs flaxseed meal (ground flaxseed) 26g
1/2 tsp baking powder 2.5g
2-3 g nutritional yeast (my own addition)
pinch of salt
The addition of nutritional yeast is something that I thought would enhance the flavor of the bread. I add it to many recipes and have found that it almost always improves the flavor.
I have a 500watt microwave and it took me 3 1/2 minutes on high to be confident that it was completely cooked to my liking. It is a 90 second recommended cook so keep an eye on it.
When I took it out of the oven it was very firm to the touch. It was sturdy without being dense.
After toasting the slices they accepted the butter so well. I will spice things up a little in my next attempts at this recipe and see what I come up with.
I look at most recipes as a launching point in which to tweak to my liking. This makes a pretty dense bread and that is what I like about it. Unfortunately, I used some flaxseed meal that had been sitting in a mason jar for several years. So, that flaxseed is way past its prime. Determined not to throw it out, I have decided to change it slightly to remove some of the fishy taste. I know the whole idea may seem gross to some people. You know what they say… “A penny saved is a penny earned!”
Even though I use older flaxseed, I must add, this was far from unpleasant and I quite enjoyed the finished product. I just know that it could have been so much better with fresh flaxseed. The best part of this is learning that ground flaxseed can be used as flour so I will feel freer to add it to other recipes.
Adding a little sweetness may improve the flavor. A larger quantity of salt could either help or hurt the end product. Herbs may make a nice addition and are very good a covering up unpleasant tastes. Instead of using all flaxseed I can mix it up with some hempseed and see how it goes on my next try.