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DRY INGREDIENTS

Golden Flax Seed (Finely Ground, Flour or Powder) = 360 g / 3 cups (Note: Please ensure that the flaxseeds are fresh otherwise, you may end up with a rancid taste. For this recipe, it's best to grind the flaxseeds until as fine as possible otherwise the bread will be crumblier. Sieve it then regrind the coarse ones. Alternatively, you can use store bought flaxseed flour or powder).

Whole Psyllium Husks = 34 g / 4 tbsp (Ground until half its original volume then weigh it)

OR Pre-Ground Psyllium Powder = 1 to 3 tsp (Note: Start with 1 tsp and if the dough is too runny then slowly add a bit more. Please see this video about psyllium husk and powder for better understanding and success - https://youtu.be/_bnCwudgFt4)

Baking Powder = 16 g / 4 tsp

Baking Soda = 4 g / 1 tsp (This is optional, but it does make the bread texture softer)

Italian Herbs = 1 to 2 tsp (This is optional, but it does add a nice flavor which will also help to mask the flaxseed and baking soda tastes)

Salt = 1/2 to 1 tsp

WET INGREDIENTS

Apple Cider Vinegar = 60 ml / 4 tbsp

Coconut or Olive Oil = 45 ml / 3 tbsp

Hot or boiling water = 280 ml / 1 cup + 2 1/2 tbsp

1.  For best results, weigh the ingredients with a digital scale

2.  Preheat the oven at 350F or 180C

3.  Grind the golden flaxseeds as shown in the video. You can also use coffee bean or spice grinder, powerful blender or food processor. Of course, a multi grinder is most effective.

4.  In a bowl, add all the dry ingredients and mix until well combined.

5.  Add all the wet ingredients and mix until a dough is formed. The dough is quite dry, so you need to knead it in order to incorporate the ingredients. Wet your hands before kneading as the dough is sticky.

6. Mold the dough into any shape you prefer. As this bread is eggless, the dough will not rise much so it will look the same after baking except slightly bigger.

7.  Place the dough into an 8x4" loaf pan lined with parchment paper or just let it sit on a baking or sheet pan.

8.  Top with any choice of seeds or nuts (optional).

9.  Bake for 1 hour or until a wooden skewer comes out clean.

10.  Cool completely on a wire rack before slicing.

11.  The bread can be kept at room temperature for a few days. It can be refrigerated up to 1 week or frozen for months.

[Total Servings = 14]

NUTRITION INFO PER SERVING

Total Carb = 9.9 g

Dietary Fiber = 8.8 g

Net Carb = 1.1 g

Calories = 170

Total Fat = 11 g

Protein = 4.8 g

This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.

Recipe by lowcarbrecipeideas

Find more great recipes at lowcarbrecipeideasofficial.com

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