Look up in the sky! It’s a bird… it’s a plane… it’s SUPER BREAD! Okay so hopefully this bread isn’t flying in the air because that means you probably didn’t like it. I want to share with you a bread I recently tried at a coffee shop in Christiansburg, VA called Lucie Monroe’s. One of my classmates told me they make a really good no-carb bread that is made out of flax seed. I didn’t believe her until I saw the ingredients myself! I wasn’t sold until I took a bite of my sandwich and thought I was in heaven. To make a long story short, I found a similar recipe online and then made some changes (replacing some of the flax with almond meal) to fit my needs. Introducing – SUPER BREAD! Perfect for sandwiches while really bulking up your daily fiber and healthy fat intake.
Calories (per slice): 135 Protein: 5 g Total Carbs: 4 g (0 g net) Fiber: 4 g Fat: 12 g
Prep Time: 8 min
Cooking Time: 20 min
What is needed (Makes 14 slices of super bread):
- 1 3/4 cup ground flax seed
- 5 beaten whole eggs
- 1/4 cup almond meal
- 1/3 cup olive oil
- 1 tsp Salt
- 1 TBSP baking powder
- 2 packets of either stevia or splenda
- Italian seasoning/Garlic Powder (optional)
Directions
- Preheat oven to 350 degrees
- Oil parchment paper and place on 10×15 cooking sheet
- First mix dry ingredients and then add the rest
- Mix ingredients very well and then let mixture set for 2 minutes to thicken
- Spread mixture evenly on the oiled parchment paper in the pan
- Bake for 20 – 25 minutes. Bread should bounce back when pressed
- Let bread cool and cut into 14 even pieces
- Put on your red cape and serve egg sandwiches or whatever floats your boat
Pete Blue says
I’ve made this several times and use it as a snack. I have added Parsley, Dill, and Pepper Flakes to the mix. I would advise that this be refrigerated, because if not used within two to three days it will mold.
I am using the Glycosolve, and believe that it is very beneficial, at least I feel better.
So Thanks for being here.