Focaccia -Style Flax Bread (a Dr. Pat favorite)
It works for toast, sandwiches, and other bready uses. It is "rough" in
texture like heavy whole grain breads.
2 cups flax seed
1 Tablespoon baking
1 teaspoon salt
1-2 T sweetening
power from artificial sweetener
5 beaten eggs
1/2 C water
1/3 C oil
Preheat oven to 350 F. Prepare pan (a 10X15 pan with sides works best)
with oiled parchment paper or a
1) Mix dry ingredients well - a whisk works well.
2) Add wet to dry, and combine well.
Make sure there aren't
obvious strings of egg white hanging out in the batter.
3) Let batter set for 2-3 minutes to thicken up some (leave it too long
and it gets past the point where it's easy to spread.)
4) Pour batter onto pan. Because it's going to tend to mound in the
middle, you'll get a more even thickness if you spread it away from the
center somewhat, in roughly a rectangle an inch or two from the sides of
the pan (you can go all the way to the edge, but it will be thinner).
5) Bake for about 20 minutes, until it springs back when you touch the top
and/or is visibly browning even more than flax already is.
6) Cool and cut into whatever size slices you want. You don't need a sharp
knife - I usually just cut it with a spatula.