Here we have my take on a bread made from flaxseed, flaxseed your asking? well if we look at regular bread you will notice that one slice will typically be around 15g of carbohydrates that will send our blood sugars crazy, where as a slice of low carb power bread as i aptly call it is 0.6g per slice. It really doesn’t stop there though, standard bread has to be fortified with vitamins and minerals where as this bread packs a punch all on its own. with the likes of omega 3, vitamin B1, B6, folate, calcium, iron, protein, magnesium, phosphorus and potassium naturally occurring in flaxseed, plus the added nutritional kick from the eggs and coconut oil. Then comes the power from the flaxseeds, if you get really geeky and look at the energy values of seeds compared to that of flour or even sugar they pack one hell of a punch in fact double the kcal than sugar so you can start to see the benefits already but the best part is the steady release of energy over 6-8 hours as your meal is digested and the energy is steadily released. The other fantastic thing about this bread is how filling it is, this means you only need 3 small pieces for your whole lunch. open cheese sandwiches are my favourite with this bread. It also works amazingly with poached eggs on toast or for those who are missing bits of toast with your cooked breakfast, just remember to treat this delicious bread to some really nice butter, I prefer slightly salted. I originally got this recipe from twitter via the Low Carb Kitchen, but made a few tweaks to it. Go and check out all the recipes that have been carefully created for low carb diabetics they are fantastic and you will find one almost absolutely everything you can think of.
5 large eggs
2 tbsp of coconut oil or butter
2 tsp of baking powder
5 tsp of water
salt and pepper to taste
Sprig of fresh or dried rosemary
- preheat oven to 180C
- For the dry ingredients you will need a deep mixing bowl and a folk or whisk. Place milled linseed in your deep mixing bowl along with the baking powder, salt and pepper. if your using fresh rosemary then chop that now into small pieces and add to the dry ingredients. give them all a good mix together.
- For the wet ingredients you will need a microwavable cup and a jug. in the cup place your coconut oil or butter and place on defrost for around 30-50 seconds until its melted. Then you need to crack your 5 eggs in your jug and combine the oil and eggs with your 5 tbsp water and beat together.
- now make a well in the middle of your dry ingredients and pour in your wet ingredients and mix well together.
- once mixed together spoon your batter into a bread tin and place in the middle of your oven for 35 minutes, turn out and put on a rack to cool.
Your baked loaf will store in an airtight container for 4 days on the worktop or 6-7 in the fridge again in a airtight container or wrapped in clingfilm. It can also be frozen as well, my top tip if your freezing it is to slice it up before you freeze it, then your good to go straight in to the toaster.
As with all we do here at IWDU we can not guarantee your using the same ingredients so be sure to check and do your own calculations for carbs and protein. I loosely mentioned 0.6g carb per slice but that’s my evaluation of the ingredients and brands I’ve used. for example the flaxseed I use is 1.5g carb per 100g. I’ve seen them with varying amounts of carbs so its always worth checking and it only takes a few seconds to add them together and divide by the number of slices or portions you get.
I hope you enjoy!!!!
Original recipe credit The Low Carb Kitchen.