Monday, 10 October 2011

Great lowcarb bread !


Nutritional Information: If you cut this loaf into 12 thick slices each slice has less than 1 gram of effective carbohydrate, 5 grams fibre, 6 grams protein, and 185 calories.
 Flax meal loaf. Weight of cooked loaf 742 grams.
Ingredients.
2 cups of ground flax seeds (280 grams)
5  eggs
Half a cup of water
One third of a cup of liquid butter
One table spoon of baking powder
One tea spoon of salt
Added mixed dried herbs
Method
Place the eggs in a mixing bowl and whisk. Add the butter and water. Place the flax in another bowl and add baking powder, salt and herbs and mix.… Add the wet mix to the dry mix and mix thoroughly. Place the mix into a non stick bread tin and bake at gas mark 7 for 55 minutes, electric fan oven 200c for 55 minutes. All ovens are different, so you will have to experiment a bit. Add some walnuts and sun dried toms into the mix and you have meal in itself. Just add that lovely butter. The beauty of this bread is that it is easy to make, and requires no cooking skills or special equipment.
To spice this bread up, add walnuts, sun dried tomatoes, Parmesan cheese, what ever you like.

6 comments:

Joyce said...

Good low carb diet stuff and this could make one to loose some weight.I am a new blogger i find some interest in the information shared in blobbing

Lilium Cruentus said...

This is amazing !!! Changed my life... Tried it and it is the first low carb bread that tastes like bread! It is also a great idea to grind the used seeds with a food processor. Tastes great when adding different kinds of seeds to the flax, especially sunflower seeds! Thank you so much for posting and thank you for using metric measures for us who live in Europe! It is really convenient. Thank you!

Lowcarb diets and recipes said...

Thank you for your kind words.

Eddie

Anonymous said...

What is the mixed dried erbs? Thank you.

Hannah said...

Just tried this bread and it's brilliant! Really filling and I didn't add any extra herbs or nuts this time and it was still tasty but will do a bit of experimentation next time. Can you let me know how you should store it and how long it lasts?

Julia Woodman said...

sounds fab, gotta try it, gluten free too, thanks!