I've made some modification to the original recipe. Replaced salt with ground cinnamon and artificial sweetener to natural stevia! Enjoy!
1/3 cup of melted unsalted butter
1/2 cup of filtered water
1 tablespoon of stevia (zero calorie natural sweetener)
1 table spoon of baking powder (Aluminum-free)
5 eggs beaten brown organic cage-free Omega-3
2 cups of fresh ground flax seed
1 teaspoon of ground cinnamon
Yum! Great for a healthy bread. I was a bit dubious when I put it into the oven as the dough didn't look like dough, just quite stodgy. I was pleasantly surprised, smells great, tastes great, nice and nutty, great with butter! My only criticism was that it is a little too salty for my taste, I would use half - 3/4 of the salt used in this recipe.
This is very good. I'm on the 17 day diet, which is pretty much low carb. I can't wait to have a tuna sandwich with this. Next time I think I'll add a little garlic powder and maybe onion powder and no sweetner. Thanks for a great recipe.
Wanted to add - I just toasted a piece of this and added a tiny bit of butter - yum, yum.
This is a delicious bread, low-carb, gluten-free and a good source of dietary fiber. Aside from using it for sandwiches, try making it into pancakes. Just spread a little butter on two pieces, microwave them about 45 seconds until the butter melts, and top with some fresh berries or sugar-free maple syrup. Or make it using dark flaxseed meal and add about 2 Tbsp. of dried onion flakes soaked in 2 Tbsp. of water, 2 Tbsp. of caraway seeds (or less, to taste) and 1/4 cup of grated Parmesan cheese to make an "Almost Onion-Rye Bread" out of it.
This is by far my fave low carb bread replacement! The only changes I made were to reduce the salt and replace the splendid with a touch of honey. If you are Atkins stage 3 this is also great replacing 1/2 cup of flax with steel cut oats.
I doubled up the recipe and stored half of the "crust" as bread. I like salty so I added some, bad choice. Its got more than enough in it. I would likely reduce the sweetener next time, as it was very sweet as well. If you are looking for a taste/texture approximation, I found it to be really close to cornbread. This gets 3 stars as pizza crust, but could be great for a burger, or breakfast. I'm still looking for ways to increase the savory aspect of it. As a diabetic I am glad I found the recipe.
Excellent - I tweeked it, as well, reducing the salt to 3/4 tsp and the baking powder to 1 3/4 tsp and I added a little more water and some peanut flour. I have some barley and garbanzo flours I'd like to 'mask' and will be using them up, gradually, as I make more batches of this. I'll also try some 'sweet' versions and will try a garlic and herb version for a pizza crust. Thanks so much for posting!
Yummy! I cut back the salt as stated by one of the reviewers, substituted Stevia for Splenda and next time I will but it back as well. Also added garlic and onion powder and made into 8 rounds. Nutty delicious taste that I will enjoy while cutting my carbs!
My family and i, just love this bread, i am now baking it daily, great tasting and excellent for the bowls lol I give it 5 stars