The best thing since sliced bread...
This is a basic bread recipe that can be used for sweet or savory toppings, toasted or untoasted - and it's absolutely delicious! We use 'Linwoods Ground Flaxseed, Nuts and Co-enzyme Q10' rather than just plain milled flaxseed - give a less slimy, more bread like texture, and a divine nutty undertone! However, if you can't get your hands on this, plain milled flaxseed will work fine. Perhaps just throw in a few ground nuts of your choice!
Ingredients:
• 2 cups Linwoods Ground Flaxseed and Almonds, Brazil Nuts, Walnuts, Co-enzyme Q10
OR
• 1&1/2 cups ground flaxseed + 1/2 cup ground nuts
• 1 tsp baking powder
• 1/2 tsp salt
• 1.5 tsp xylotil
• 5 egg whites
• 2 eggs
• 5 Tbsp olive oil
• 1/2 cup water
1. Preheat oven to 180°C and gease a bread tin. The key with this recipe is to move quickly once the dry and wet ingredients have been combined.
2. In a large bowl, combine all dry ingredients and mix well.
3. In a seperate bowl beat the egg whites with an electric egg beater until they are light and fluffy.
4. Add other wet ingredients to egg whites and mix well.
5. Combine the wet mixture to the dry mixture making sure all is combined. 6. As soon as this is done (about 1 min) pour mixture into your greased bread tin and place in oven. Mixture will thicken quickly, so speed is key!
6. Place in oven for about 1 hour until cooked through - pierce it with a skewer to check.
TIP: this bread is better over cooked than undercooked. Take out of oven and remove from bread tin when completely cooled (about 2 hours). Store in airtight container. Bread will only last about 2-3 days, so we recommend slicing it and placing it in the deepfreeze. Serve fresh out the oven or toasted.
Enjoy!
♡ The Banting Blondes
