I can't take credit for this, but I wanted to share b/c it is soooo good!! The whole loaf only has 2g carbs!!
2 cups ground flaxseed
1 tabelspoon baking powder
1 teaspoon salt
3 packets of stevia
2 whole eggs
5 egg whites
5 tabelspoons flax oil ( you could use olive too )
1/2 cup water
mix dry ingredients together then add the wet ingredients. I then added a bit of cinnamon and vanilla extract. Bake at 350 for about 20 mins. I used an 8x8 pan, bc I didnt have a big loaf pan. need to get one. Im really excited because if this is good, i am thinking about all the flavor possibilities! YUM !
macros
if divided in 12 pieces.
cals: 145
fat: 11.4
carbs: .16
pro: 6.5
total recipe
1,739 cals
137.2 fat
2.0 carbs
78.6 pro
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Thread: Flax Bread
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07-11-2009, 04:25 AM #1
Flax Bread
http://forum.bodybuilding.com/showthread.php?t=171086161&p=1435554041#post1435554041
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07-11-2009, 01:42 PM #2
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07-11-2009, 03:29 PM #3
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07-15-2009, 09:47 PM #4
I made it!
Hey Musclemom! I made this bread today exactly by the recipe and it tasted great! I love flaxseed However I couldn't get it to grow as big as yours. I would say mine turned out a little more than half your loaf's size. Do you think the large amount of eggs could have weighed it down. Plus mine is a bit more moist, but still very good. I just would have liked to have an almost normal size piece of bread for sandwiches. Any suggestions?
"Pain is temporary... quitting lasts forever"-Lance Armstrong :)
"I get nervous before leg days" lol
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07-16-2009, 06:21 AM #5
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07-19-2009, 09:32 AM #6
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07-20-2009, 05:01 AM #7
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08-11-2009, 06:20 PM #8
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08-12-2009, 07:06 PM #9
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08-16-2009, 01:50 AM #10
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03-08-2010, 11:32 AM #11
Where'd you get that information? I heard before that flaxseed oil shouldn't be heated, but always thought the seeds were okay to heat. Did a quick google search and found this article: http://www.flaxcouncil.ca/english/pdf/stor.pdf. It's from the Flax Council of Canada, so not sure if it's unbiased. It does mention some studies, though.
If flaxseeds are carcinogenic when heated, that'd suck. I was looking forward to making some of this bread.Mind strong, body strong.
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03-08-2010, 12:45 PM #12
Just tried this recipe out. It's good for when the bread munchies strike. So quick and easy, too. I added a tablespoon each of cocoa powder and Walden Farms caramel dip for kicks. I think I'll add a bit more for some sort of brownie effect hopefully. Thanks for sharing this, MuscleMom!
Mind strong, body strong.
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03-08-2010, 04:29 PM #13
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03-08-2010, 04:55 PM #14
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03-08-2010, 05:07 PM #15
Not a brownie but chocolate
COCOA FLAX COOKIES
1 cup flax meal
1/4 cup cocoa
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 eggs
1/2 cup Da Vinci sugar free syrup *
Put the flax meal in a small bowl. Sift in the cocoa, baking powder and baking soda. Stir to combine. Add the eggs and syrup; mix well with a spoon. Drop 16 equal size mounds on a parchment or silicone lined baking sheet. Flatten slightly (they won't spread during baking). Bake at 350º 7-9 minutes or until set.
Makes 16 cookies
Can be frozen
Per Cookie: 46 Calories; 3g Fat; 2g Protein; 3g Carbohydrate; 1.5g Dietary Fiber; .5g Net Carb
Per 2 Cookies: 92 Calories; 7g Fat; 4g Protein; 5g Carbohydrate; 4g Dietary Fiber; 1g Nethttp://forum.bodybuilding.com/showthread.php?t=171086161&p=1435554041#post1435554041
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03-09-2010, 07:38 AM #16
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03-09-2010, 08:18 AM #17
Posted a Candy bar recipe :
http://forum.bodybuilding.com/showth...#post460565401
(another cookie recipe: No need for Davinci Syrup )
30-SECOND PROTEIN COOKIE
1 teaspoon butter
1/2 scoop vanilla or chocolate whey protein powder, 1/6 cup
2 teaspoons granular Splenda
Water, about 3/4 teaspoon plus 1/8 teaspoon
In a small microwaveable bowl, heat the butter in the microwave about 20 seconds or until melted. Stir in the whey powder and granular Splenda as well as you can. It will be very dry. Gradually add some water, about 1/8 teaspoon at a time, just until you can form the mixture into a ball that isn't too sticky to handle. Keep the dough ball in the bowl and microwave on HIGH 15-30 seconds or until the dough puffs up. Don't over cook it or it will come out very dry . In my microwave it takes about 15 seconds or so. Cool and eat.
If you microwave the cookie for about 15 seconds you'll get a more tender, chewy cookie but it won't be very big. Microwaving it for closer to 30 seconds causes the dough to puff up almost twice as much but the cookie will be pretty dry and crumbly.
Makes 1 cookiehttp://forum.bodybuilding.com/showthread.php?t=171086161&p=1435554041#post1435554041
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03-10-2010, 05:39 PM #18
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03-17-2010, 01:14 AM #19
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03-17-2010, 04:24 AM #20
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03-23-2010, 12:42 AM #21
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04-06-2010, 07:17 AM #22
I just wanted to add that a great way to play with the taste and macros of this bread is to substitute in soy/wheat isolate, almond flour, or ground psyllium husks. I can make it with half the calories or less carbs if you just play around a bit.
Life is like a roller coaster. There are ups and downs. Time to start climbing again!
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04-06-2010, 07:39 AM #23
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04-07-2010, 06:04 AM #24
Herei\'s an example of a lower calorie bread. This one has no real spices because they add carbs and I feel that they make the bread less versatile. Though the loaf I made this week did have the pumpkin spice in it...
-2 cup egg whites
-1 tablespoon baking powder
-1.5oz smart balance margarine (low fat)
-.5 cup psyllium husk
-200g ground flax
-1.5 cup soy protein isolate.
-2 tspn salt
200g of flax is about 1.5 cups, I think. By cutting back on egg yolks, oil, and flax you will drop the calories a ton. This is for a loaf 2x bigger than the original recipe. Yet if sliced into 17 slices, it is 130 calories and exactly 1 net carb. Obviously if you made a smaller loaf like the original it'd be half of those numbers.Life is like a roller coaster. There are ups and downs. Time to start climbing again!
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04-07-2010, 06:25 AM #25
Thanks man, repped with what little rep power i have :P
Im not too keen on margarine, as i feel butter is a much better source of fat. Well worth the calories. Also I am never going to understand the measuring system you guys use up there haha. Im from Aus and in terms of cups do you go by weight or the volume of 1 cup size (i'm quite certain ours is slightly varied to yours)?
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04-08-2010, 07:20 AM #26
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04-11-2010, 11:21 AM #27
- Join Date: Mar 2007
- Location: Brea, California, United States
- Age: 35
- Posts: 167
- Rep Power: 251
Thank you for the recipe MuscleMom, the bread was amazing, it was very hearty and nutty, I loved it but everyone else hated it lol they said it tasted "off" and when it was done they looked at me like I was crazy, but hey least I know no one will touch my bread lol. It's amazing what people will think when you eat a certain way, " what's with all the fat?" and they are sitting there eating a huge burger with fries and judging me? Lol oh well. I also made some almond meal bread with this recipe just opted the almond meal with the flaxseed and wow was it good , I posted pics of it. Thanks again and God Bless
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04-11-2010, 01:53 PM #28
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04-11-2010, 02:23 PM #29
Thanks for sharing! I happened to have all the ingredients so I just made this. Visually it looked great, taste was decent, topped it with a little bit of butter, cinnamon, and splenda. I think I need to make some kind of adjustment though as it tasted really salty.
Also I have some stevia extract (it's powdery)- is that the same as what they have in the packets?Last edited by ImmaBanana; 04-11-2010 at 04:26 PM.
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04-13-2010, 12:59 AM #30
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