Sunday, April 29, 2012

Low-Carb Focaccia-Style Flax Bread

Starting in January, 2011, Wayne suggested we start a diet. He had been reading The Four Hour Body by Timothy Ferriss and asked that I read the diet chapters so I'd know what I needed to buy for us. I reluctantly skimmed a chapter about the diet. It reminded me a lot of the South Beach Diet that I had briefly tried in the past, only with less restrictions and a built-in cheat day. Basically avoid sugar/simple carbohydrates and instead eat beans, vegetables, meat, cheese, nuts, eggs... One day a week, take off to eat whatever you want (including the forbidden foods - pizza, ice cream, etc). I thought it couldn't hurt so I gave it a try.

The first three days (of sugar withdrawal, I'd guess) were pretty tough, but it definitely got better after the first month to the point that I don't think of it as a "diet," it's just the way I eat. Recently, I have also been trying to learn more about how to get more sources of Omega 3 fatty acids in my diet.

I'm probably late to the party, yet again, to discover that flax seeds are an excellent source of Omega 3s. Lucky for me they are also low-carb and high in fiber. Perfect! With just a little looking around, I found this recipe for low-carb flax bread. I'm excited about this "bread." I can have sandwiches again! Toast! And I'm always on the lookout for easy recipes to add variety to our food routine.

I wanted to share this recipe in case anyone else out there is trying to do something similar. And if you come across any other interesting low-carb recipes, please send them my way!

Slightly adapted from Laura Dolson, Guide

•2 cups flax seed meal
•1 Tablespoon baking powder
•1/2 teaspoon salt
•1 Tablespoon Truvia
•5 beaten eggs
•1/2 cup water
•1/3 cup oil


Preheat oven to 350 F. Prepare pan (a 10X15 rimmed cookie sheet) with oiled parchment paper or a silicone mat.

1) Whisk eggs. Mix in water and oil.

2) Add dry ingredients, and stir until well combined. 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; just cut it with a spatula.

* I keep my sliced bread in the freezer and pull out what I want to defrost or to toast. Otherwise, it will start to mold in a few days.

1 comment:

Rachel Kathryn said...

Yeah! I've been adding flax seed to this and that. I eat it in my cereal nearly every day! :)