Wednesday, October 5, 2011

Recipe # 3: Flax Bread

Okay, so after 3 months without bread or grains, this bread tastes like dessert to us! We slather it with imported blackberry fruit-only jam. Joel likes it with honey or guava sauce poured over or sandwiched between. But they Joel likes most things, including baked perch topped with guava sauce. He says he's preparing to become a chef. I digress...

I found this recipe over at Adrienne's blog: Whole.New.Mom. She has her family on a similar diet for similar reasons, and has some great recipes! She says her family likes this bread with bean dip or hummus. Yum! We changed it up a bit and have not perfected it quite yet for our own use. The recipe makes a spongey thick 9 x 13 focaccia that would probably be better in two 9" squares or 3-4 loaf pans.

The flax seed meal will lose most of its beneficial properties within 3 days of grinding, so keep refrigerated if you have extra, or bought it as 'meal'. The less expensive option is to buy the seeds in bulk (either color) and grind them yourself! My blender can do this on high speed for about 1 min. per cup. To get the 2 cups of flax seed meal needed here, you'll want to grind just more than 1 3/4 cups of seeds.

I suppose we could call it fabulous flourless flax focaccia, but that's over the top. Hope you like this tasty way to get your Omega-3 oils!

Recipe #3: Flax Focaccia Bread
2 cups flax seed meal
1/2 cup almond flour*
2 Tbs. coconut flour*
1 Tbs. aluminum-free baking soda
1 tsp. sea salt
2 Tbs. raw honey
5 eggs, beaten
3/4 cup water*
1/3 cup oil

Preheat oven to 375. Grease your pans (see note above). Whisk together dry ingredients (*we added almond and coconut flour last week in an attempt to decrease the cake-like texture and really liked it! We added a bit more water than the original 1/2 cup to compensate, fyi. They are optional.) Mix in wet ingredients until fully incorporated (no egg strings!). Now the strangest part: Turn off the mixer and leave the batter alone. It needs to sit and congeal for 2-3 minutes. It will start out looking watery and will soon spread like soft butter. Odd, huh? Spread it in your greased pan. Bake for 18 min. or until it springs back. Let cool. Cut in whatever shape you like!

It is a beautiful rich dark brown color. The opposite of white bread! Seriously! We've used a thin version for pizza crusts, we've made mini-sandwiches, we've smeared it with honey like a cornbread. It's still a bit egg-ey to my taste, but we'll keep changing it... There's 'our bread' for now!

1 comment:

Adrienne said...

Hi there!

I just came over to check out your blog after you mentioned the grain free week. Wow -that's so funny that you posted about my flax bread. We just made 6 batches yesterday bc my kiddos were clamoring for bread - and I needed a photo for the post! I should get that done today. Anyhow, I know what you mean about the egg. My husband detests egg and he couldn't stand it. I make it w/ egg substitute (powdered) and it's great that way so I would recommend doing 1/2 eggs and 1/2 the powdered sub. I think that would be a good balance. Take care!