I used a recipe posted by MuscleMom and tweaked it a bit...
Dry Ingredients:
2 cups ground flaxseed
1 tabelspoon baking powder
1 teaspoon salt
1 tablespoon pumpkin pie spice
6 packets of stevia
1/2 cup chopped walnuts
Wet Ingredients:
2 whole eggs
5 egg whites
5 tabelspoons canola oil
1/2 cup water
1 teaspoon vanilla extract
Mix all dry ingredients together except for walnuts.
Add the wet ingredients and thourghly mix.
Stir in walnuts.
Spray a standard loaf pan with non-stick cooking spray and put batter into loaf pan.
Bake at 350 for 35 to 40 min.
Let cool in pan for 2 hours. Remove from pan and cut bread as desired.
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Thread: Flax Bread Recipe
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09-15-2009, 12:37 PM #1
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Flax Bread Recipe
Ingredients for Growth:
-gravity
-food
Weight lifting is a competitive sport between you and gravity. In the end, gravity always seems to win.
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09-15-2009, 08:02 PM #2
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09-16-2009, 10:31 AM #3
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The bread looks the same as MuscleMom's, just imagine nuts in it.
pic
Taste:
Sweet and subtle cinnamin taste. Using canola oil really brings out the sweetness where as EVOO and flax oil over-power the bread. Walnuts give it a nutty flavor and texture. This bread is awesome with peanut butter or creame cheese.Ingredients for Growth:
-gravity
-food
Weight lifting is a competitive sport between you and gravity. In the end, gravity always seems to win.
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09-17-2009, 05:20 PM #4
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09-18-2009, 04:48 AM #5
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09-18-2009, 10:21 AM #6
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09-18-2009, 09:16 PM #7
Here we are;
The only change to the recipe was I used 5Tbsp of melted coconut oil instead of canola oil. I omitted the walnuts as I didnt have any.
I've sliced it into 16 pieces. I'm not sure if US cup sizes are different or something, but I weighed all ingredients and came up with macros of
whole recipe;
calories 2629
fat 227.3g
protein 86.4g
carbs (net) 14.4g
fiber 82.2g
per slice (16 slices)
calories 164
fat 14.2g
protein 5.4g
carbs (net) 0.9g
fiber 5.1g
I'm eating a piece now with homemade (low carb) nutella. Its good. You have to chew it thoroughly like with anything flax-y but it really is very much like 'normal' bread. Its dense, not crumbly at all and would easily hold up to any sort of sandwich. I bet it would be great toasted too.
Cheers for the recipe! This is definitely going to become one of my staple foods
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09-25-2009, 05:24 AM #8
I've not been able to nail this recipe yet; I think it's because I've been using olive oil. It just tastes too strong in something as subtle as this. gecko..., did your recipe mix easily with the melted coconut oil? I love the stuff, especially as it's relatively mild tasting - it looks as though it worked really well in this context.
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09-25-2009, 05:45 AM #9
- Join Date: Sep 2007
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09-25-2009, 07:03 AM #10
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09-27-2009, 07:07 PM #11
the trick with coconut oil is to use your eggs at room temperature and the 1/2 cup of water has to be warm, or else the coconut oil with re-solidify while you mix it.
As long as you do that, the coconut oil works just the same as any other oil. Although, butter sounds like a good option, especially for a sweet bread. I plan on making the next loaf with cocoa added and might use butter.
On a side note; the loaf freezes very well. I'm just defrosting it slice by slice as needed. It toasts nicely too
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09-29-2009, 12:12 AM #12
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10-11-2009, 02:50 PM #13
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10-12-2009, 01:20 AM #14
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10-12-2009, 02:04 AM #15
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10-12-2009, 09:41 PM #16
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10-13-2009, 08:55 AM #17
What exactly would the Stevia in 6 packets of Stevia equal by weight or volume? I have been looking for a flax bread recipe for a while, so thank you to all contributors! I may experiment in creating a multi-grain version of this bread with high fat low carb seeds like flax and sunflower seeds, etc.
@ Gecko.
Did you happen to weigh the loaf in grams?Last edited by bluray2; 10-13-2009 at 08:58 AM.
01/01/09 - 5'9" ~200 Lbs. 25% BF
28/09/2009 - 5'9" ~150 Lbs. 13.5% BF
Cutting Goal: 5'9" ~10-11% BF
Bulking Goal: 5'9" ~190 Lbs. ~10-12% BF
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10-13-2009, 06:44 PM #18
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Made this last night. Just chucked all the ingredients in the breadmaker and hit start. Simple and really tasty.
Had to make a few changes to the recipe and the result is really not bad at all. First of all, I replaced the flax meal with almond meal as I couldn't find the flax. Also, couldn't find the pumpkin pie spice (guessing it must be a US thing), so I used an all purpose spice that is mainly nutmeg, cinnamon and clove. Figured those would be the spices I would use if I had to improvise a pumpkin pie, so can't be too far off.
Result is very nice, surpisingly similar to bread in a slightly more eggy/moist way. Had a slice with some keto nutella for brekky. Heaven. Will be enjoying a cheese and mayo sandwich for lunch .
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11-18-2009, 03:07 PM #19
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01-14-2010, 02:39 PM #20
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01-14-2010, 03:01 PM #21
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01-15-2010, 06:36 AM #22
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01-15-2010, 07:04 AM #23
I tried this today, i failed =( i was so looking forward to it too. I halved the recipe, minus the nuts and put it in the oven at 180C and it turned out more of a damper. The bread was much denser than yours looks. Yours looks great btw. Any idea?
Also it would be more beneficial to use coconut oil, theres a method on T-Nation where the 1/2 cup of water can be changed to warm/hot water, this will keep the coconut oil liquid. Olive oil doesnt work very well in heat.
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01-15-2010, 10:41 AM #24
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01-21-2010, 02:52 PM #25
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01-23-2010, 06:09 PM #26
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01-23-2010, 07:52 PM #27
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01-26-2010, 11:11 AM #28
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01-26-2010, 03:46 PM #29
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01-28-2010, 06:52 PM #30
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