Sunday, September 21, 2014

Flax Bread

I try to minimize the about of flour I eat: white, wheat, rye, all of it.  For the most part this has been easy. However, it has been challenging at breakfast.  Fortunately, I came across a terrific recipe for flax bread and that has solved the breakfast problem. The recipe is adapted from Laura Dolson at

2 cups organic golden flaxseed meal
1 Tablespoon baking powder
1 teaspoon salt
5 beaten eggs
1/2 cup water
1/3 cup olive oil
Sesame seeds

Preheat the oven to 350 degrees.

Oil a 9 x 9 pan and line with parchment.

Toast the sesame seeds in a small fry pan over medium low heat.

Combine the dry ingredients in a large bowl.  In a separate bowl, combine all the wet ingredients. Pour the wet into the dry and mix well. Pour into prepared pan and top with toasted sesame seeds. Bake for 40 to 60 minutes.

When the bread is done, allow to cool in the pan for five minutes. Remove from pan and finish cooling on a rack.

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