When I first started this way of eating I remember sourcing a low carb ‘bread’ recipe from the internet. “You SEE” I remember shouting to my boyfriend as I raced to the kitchen, “you don’t have to give ANYTHING up for this diet! There are SUBSTITUTES!!!!”. The recipe called for all kinds of things, ground almonds, about a million eggs and even garlic – and me? I was in a dream land of freshly baked loaves and serving sandwiches lovingly made by my own fair hands to my friends – “Oh this? Yes! Its Low Carb! I know, you can’t even tell!”… Well as I’m sure you’ve guessed the results of that particular experiment were not a success and learnt a hard lesson about falling for the hype and about being realistic about the limitations (and opportunities) of this way of eating. While still woefully remembering this experience, this recipe for Flax Bread from About caught my eye. Could there actually be a tasty low carb bread? I didn’t think so until making some this weekend following a desire to use some of my ingredients from my visit to the health food shop.
I did fall somewhat at the first hurdle (tip – if you are looking for the milled version of flaxseed, possibly best to ask for it – or not buy one in a box as I did, to later get it home and find it is whole!). Anyway, a (good) few blitzes in the food processor sorted this out and I was ready to go. As I said, I used the About recipe, which I amended slightly as below, but you may find it easier to watch their – very good – video, either on the VodPod section on the bottom left of this blog where I’ve included it, or here.
Please note the below has been amended and commented on by me, I also took the American cup measurements from the About recipe and approximated them – so no hard numbers here! If you need these, check out the video, or have a go without measuring – it is surprisingly liberating! And frankly this recipe is so quick and easy to do that even if the first attempt goes wrong it’s no problem…
FLAX SEED BREAD
- Flax seed (milled if you’re sensible, but have since heard it doesn’t keep as well) – I used about a third of the box you can see in this picture.
- Salt – couple of pinches of
- 4 Eggs (beaten) – recipe called for five, I used four just because that’s all I had and it worked fine.
- Olive Oil – I used three tablespoons, but you could adjust to taste I’m sure
- Baking Powder – I used a couple of tablespoons, but admittedly it didn’t rise dramatically, perhaps it could use more? Experiment!
- Tablespoon water
- (Recipe also called for sweetener, but I hate the idea of it in bread – but your call to include as per your taste!)
Pour flax-seed into food processor and blitz until fine, mix in the rest of the dry ingredients (salt, baking powder)
Blitz with mixer.
Add in oil and beaten egg mixture.
Blitz with mixer.
Add in water (use in incremental tiny amounts, you don’t want this getting too gloopy) and by adding these after I find you stay in control.
By the end, your mixture should be looking like this:
Take out mixture and add onto a lined or greased pan. Now the About recipe says to flatten it out on a baking sheet, which I did – but was surprised it did not rise more. If I tried again, I would either make a bit bigger or shape into rolls I think (they would be fairly heavy though, so don’t make them too big). Your mixture should be doughy and such that you can take it and shape it without being too sticky.
Pop into the oven at approx 200c for about 20 mins. This is mine when it came out (my oven was uncooperative and did not seem to like cooking on top, but you get the idea – yours would hopefully be browned on top!):
Voila – enjoy!
Why did I not know about this sooner!! OK so let’s be clear and manage expectations, this is not going to taste like a farmhouse loaf, so no reason to pretend otherwise, but I would liken it to Soda Bread – which I am particularly fond of anyway. After munching through in amazement, one slice really fills you up and gets rid of any bread cravings! I thought it was especially good toasted with Marmite or on its own with cream cheese and can’t wait to try it with soup – what are your experiences with flax bread?