This is a version of my regular flax "focaccia" bread, made with some resistant starch. It is baked flat just like my regular bread, and has all the basic characteristics of that bread. This bread combines the benefits of resistant starch with all the goodness of flax seeds. Resistant starch can be purchased at Netrition.com, among other places.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Ingredients:
- 1½ cups flax seed meal
- 1 cup resistant starch
- 1 teaspoon salt
- 1 Tablespoon baking powder
- 1-2 T sugar equivalent from artificial sweetener
- 5 beaten eggs
- 1/3 C oil
- ½ C water
Preparation:
Preheat oven to 350 F. Prepare pan (a 10X15 pan with sides works best) with oiled parchment paper or a silicon mat.
1. Mix dry ingredients well - a whisk works well.
2. Add wet to dry, and combine well. Make sure there aren't obvious strings of egg white hanging out in the batter.
3. Let batter set for 2-3 minutes to thicken up some (leave it too long and it gets past the point where it's easy to spread.)
4. Pour batter onto pan. Because it's going to tend to mound in the middle, you'll get a more even thickness if you spread it away from the center somewhat, in roughly a rectangle an inch or two from the sides of the pan (you can go all the way to the edge, but it will be thinner).
5. Bake for about 20 minutes, until it springs back when you touch the top and/or is visibly browning.
6. Cool and cut into whatever size slices you want. You don't need a sharp knife - I usually just cut it with a spatula.
1. Mix dry ingredients well - a whisk works well.
2. Add wet to dry, and combine well. Make sure there aren't obvious strings of egg white hanging out in the batter.
3. Let batter set for 2-3 minutes to thicken up some (leave it too long and it gets past the point where it's easy to spread.)
4. Pour batter onto pan. Because it's going to tend to mound in the middle, you'll get a more even thickness if you spread it away from the center somewhat, in roughly a rectangle an inch or two from the sides of the pan (you can go all the way to the edge, but it will be thinner).
5. Bake for about 20 minutes, until it springs back when you touch the top and/or is visibly browning.
6. Cool and cut into whatever size slices you want. You don't need a sharp knife - I usually just cut it with a spatula.
