Flax meal bread has got to be one of the best inventions since, well, sliced bread!
Eating bread and staying lean typically don’t go hand in hand.
One of the major problems is that most breads are full of very processed and quickly digested flour.
The high carbohydrate content combined with a negligible amount of fibre and you have a blood sugar surge almost guaranteed.
This can be a good thing if you have just smashed or are about to have an intense workout. Otherwise it is more than likely to just add a bit more to your waistline.
No instead of going into a rant about how bad bread can be, I’m going to offer you an alternative that will tick off a lot more boxes nutritionally.
In Craig Ballantyne’s new book, Simple Nutrition, he talks about having flax meal bread which sounded really good. Flax seeds, flax meal etc is a great source of fibre, omega 3’s and protein so anything that is made with flax as a main ingredient is going to be pretty good for you.
So off I trot to the local supermarket and bakery and then health store and then home empty handed. Turns out getting this wonderful Flax Bread isn’t as easy here in Hobart as it may be up in Toronto. So with a little research and trial and error I came up with the following recipe to make your very own flax meal bread.
- 2 Cups Flax Meal
- 1 Tablespoon Baking Powder
- 2 Teaspoons Stevia
- 5 Eggs
- 1/2 Cup Water
- 1/3 Cup Oil
With regard to the ‘exact’ ingredients you use, obviously the higher the quality, the better the end product will be. This will vary depending on your location and availability of different brands or products.
To start with put the flax meal, baking powder and stevia into a large mixing bowl and combine well. Then in a separate bowl, beat the eggs with a whisk. (So you are probably whisking them, but I prefer to be all tough on the eggs and give them a beating!) Add the water and oil to the eggs and give them a quick mix before adding it to the dry ingredients.
Give it all a quick mix together just with the whisk or a wooden spoon. It will go thick pretty quickly so just get it all combined nicely and then pour it into a lined pan. A square or rectangle pan about 25cm or 10 inches will be perfect. You will need to flatten the mix out to the edges with your hand or a spoon but in a pan this size it should be about 2cm thick all around.
Bake for 20 minutes @ 190 degrees, fan forced. The mix should be ‘browning’ on top, risen a little and spring back up when touched.
Just like any bread, this tastes better freshly baked! From this recipe I get 8 slices. So out of the pan I cut it into four even squares. From each square I then slice in half to make two, well, slices! (Hopefully the pics make more sense of this!)
In Craig’s book he recommends toasting and topping with almond butter. This works well, as does peanut butter. Just make sure the topping is somewhat healthy and you aren’t undoing all of your good work! Because it is quite heavy, one slice of flax meal bread will be more than enough and I’d recommend having it with a cup of your favourite tea as well.
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Tagged as: Baking Powder, Best Inventions, Bread Ingredients, Carbohydrate Content, Craig Ballantyne, Cup Oil, Cup Water, Dry Ingredients, Exact Ingredients, Flax, Flax Bread, Flax Meal, Flax Seeds, Food Recipes, Health Store, High Carbohydrate, Intense Workout, Main Ingredient, Meal Bread, Omega 3, Waistline, Water And Oil, Wooden Spoon