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Re: Flax meal?
I prefer grinding my own flax meal because I like it ground a little more coarsely than the commercially ground kind. In fact, I bought a coffee grinder specially for grinding flaxseed and nuts into flour because I can't eat gluten so if I want bread I have to either spend nearly $10 a loaf for gluten-free breads that are sky-high in carbs, or else bake my own. I bake a lot more with flaxseed meal than with nut flours, though, because it's so much lower in net carbs and it's almost all fiber.
My favorite flaxseed bread is very easy to make and very versatile. I use it for sandwiches, as bread with meals, and added in meatloaf. Cut in cubes and toasted in the oven it makes a good bread for stuffing or croutons for salads and soups. And heated up in the microwave with butter and sugar-free maple syrup it makes wonderful, quick "pancakes" for breakfast. The recipe is from Laura Dolson of About.com.
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Focaccia -Style Flax Bread
Prep Time: 15 minutes
Cook Time: 20 minutes
I call this "focaccia" because it is baked in that style -- flat on a sheet pan, and then cut up into whatever sized pieces you want. It works for toast, sandwiches, and other bready uses. It is "rough" in texture like heavy whole grain breads. Since it isn't made with wheat, it doesn't have the same kind of grain as wheat breads, but the carb in flax is almost all fiber. Flax is very useful on a low carb diet, as well as being amazingly good for you.
Ingredients:
* 2 cups flax seed meal
* 1 Tablespoon baking powder
* 1 teaspoon salt
* 1 to 2 Tablespoons sweetening power from artificial sweetener
* 5 beaten eggs
* 1/2 cup water
* 1/3 cup oil
Preparation:
Preheat oven to 350 F. Prepare pan (a 10X15 pan with sides works best) with oiled parchment paper or a silicone mat.
1) Mix dry ingredients well -- a whisk works well.
2) Add wet to dry, and combine well. Make sure there aren't obvious strings of egg white hanging out in the batter.
3) Let batter set for 2 to 3 minutes to thicken up some (leave it too long and it gets past the point where it's easy to spread.)
4) 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).
5) 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.
6) Cool and cut into whatever size slices you want. You don't need a sharp knife; I usually just cut it with a spatula.
At 12 servings, each piece of bread has less than one gram of carbohydrate -- .8 to be exact -- plus 5 grams of fiber.
By Laura Dolson, About.com
Nadine's notes: I use a Silpat mat on top of the cookie sheet. It doesn't need any greasing or oiling. Leave the bread on the mat to cool for a few minutes before cutting. I use a pizza cutter but a table knife or a spatula works just fine. I then pack several slices together in a Ziplock bag and freeze all except what I expect to use within several days. I like to use it to make open-face sandwiches of tuna salad, egg salad, chicken salad or leftover meats.
Two slices heated in the microwave and spread with butter, topped with sugar-free maple syrup makes a great "pancake" breakfast.
Using light flaxseed meal makes a bread that's lighter in color, while dark flaxseed meal makes more like a dark, whole wheat bread.
I like to use the dark flaxseed meal and add 1 Tablespoon each of onion powder, dried onion flakes and caraway seeds and 2 Tablespoons of grated Parmesan cheese to make an onion bread out of it. (You can omit the Parmesan if you wish.)
Nadine
I prefer grinding my own flax meal because I like it ground a little more coarsely than the commercially ground kind. In fact, I bought a coffee grinder specially for grinding flaxseed and nuts into flour because I can't eat gluten so if I want bread I have to either spend nearly $10 a loaf for gluten-free breads that are sky-high in carbs, or else bake my own. I bake a lot more with flaxseed meal than with nut flours, though, because it's so much lower in net carbs and it's almost all fiber.
My favorite flaxseed bread is very easy to make and very versatile. I use it for sandwiches, as bread with meals, and added in meatloaf. Cut in cubes and toasted in the oven it makes a good bread for stuffing or croutons for salads and soups. And heated up in the microwave with butter and sugar-free maple syrup it makes wonderful, quick "pancakes" for breakfast. The recipe is from Laura Dolson of About.com.
= = = = = = = = = = = = = = = = = = = =
Focaccia -Style Flax Bread
Prep Time: 15 minutes
Cook Time: 20 minutes
I call this "focaccia" because it is baked in that style -- flat on a sheet pan, and then cut up into whatever sized pieces you want. It works for toast, sandwiches, and other bready uses. It is "rough" in texture like heavy whole grain breads. Since it isn't made with wheat, it doesn't have the same kind of grain as wheat breads, but the carb in flax is almost all fiber. Flax is very useful on a low carb diet, as well as being amazingly good for you.
Ingredients:
* 2 cups flax seed meal
* 1 Tablespoon baking powder
* 1 teaspoon salt
* 1 to 2 Tablespoons sweetening power from artificial sweetener
* 5 beaten eggs
* 1/2 cup water
* 1/3 cup oil
Preparation:
Preheat oven to 350 F. Prepare pan (a 10X15 pan with sides works best) with oiled parchment paper or a silicone mat.
1) Mix dry ingredients well -- a whisk works well.
2) Add wet to dry, and combine well. Make sure there aren't obvious strings of egg white hanging out in the batter.
3) Let batter set for 2 to 3 minutes to thicken up some (leave it too long and it gets past the point where it's easy to spread.)
4) 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).
5) 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.
6) Cool and cut into whatever size slices you want. You don't need a sharp knife; I usually just cut it with a spatula.
At 12 servings, each piece of bread has less than one gram of carbohydrate -- .8 to be exact -- plus 5 grams of fiber.
By Laura Dolson, About.com
Nadine's notes: I use a Silpat mat on top of the cookie sheet. It doesn't need any greasing or oiling. Leave the bread on the mat to cool for a few minutes before cutting. I use a pizza cutter but a table knife or a spatula works just fine. I then pack several slices together in a Ziplock bag and freeze all except what I expect to use within several days. I like to use it to make open-face sandwiches of tuna salad, egg salad, chicken salad or leftover meats.
Two slices heated in the microwave and spread with butter, topped with sugar-free maple syrup makes a great "pancake" breakfast.
Using light flaxseed meal makes a bread that's lighter in color, while dark flaxseed meal makes more like a dark, whole wheat bread.
I like to use the dark flaxseed meal and add 1 Tablespoon each of onion powder, dried onion flakes and caraway seeds and 2 Tablespoons of grated Parmesan cheese to make an onion bread out of it. (You can omit the Parmesan if you wish.)
Nadine
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