I got a lot of questions last week after I posted Sophisticated Sloppy Joes on Flax Seed Bread. . . but you don’t eat gluten? Don’t you eat low carb? How are you eating bread? Is this going to spike my blood sugar?
The answer is yes I still eat gluten free and low carb. But, not this “bread” will not spike your blood sugar. That’s because it has nearly no carbohydrates at all, only healthy fats and protein.
If you are used to big fluffy loaves of white bread you may not see this as a suitable substitute. However, if like me you find you need something to carry your meats, spreads, and ghee – and giving into the bread craving is not worth the way it will make your stomach feel – then this is perfect.
I also like to use the leftovers by cutting them into small squares and toast them in the oven to make homemade croutons for salads. The key to having the best texture and mild flavor is to use finely ground golden flax seed. The regular flax seed with work in this recipe but have a strong “flaxy” flavor and rougher texture. I’ll be honest, that covered with Kerry gold Butter my kids will eat these, but just as sandwich bread they aren’t fans. . . that’s ok, more for me!
Ingredients:
- 5 Eggs, at room temperature
- 1/2 cup Water, at room temperature
- 1/3 cup Avocado Oil
- 2 cups Ground Golden Flax Seed
- 1 tbs Baking Powder
- 2 tsp Sea Salt
- 2 tbs Rosemary, chopped
Instructions:
- Preheat oven to 350 degrees and line a 9×13 baking dish with parchment paper.
- Add eggs, water and oil to a blender and mix on high for 30 seconds until it’s extra frothy (alternating whisk in a bowl but this will take longer)
- In a medium mixing bowl combine the remaining ingredients and whisk to combine.
- Fold the liquid ingredients into the dry ingredients with a rubber scraper until well combined. Let sit for 5 minutes to thicken.
- Pour mixture into prepared baking dish and smooth top with spatula. Then, bake for 25-30 minutes until top is lightly brown and feels set.
- Remove from oven – option to drizzle with a little extra virgin olive oil and sea salt – and allow to cool about 10 minutes. Then, turn over on a cooling rack and pull off parchment paper to allow to cool completely (this keeps the bottom from getting soggy) before cutting to serve.
