Search
Search titles only
By:
Search titles only
By:
Home
Forums
New posts
Search forums
What's new
New posts
New profile posts
Latest activity
Members
Current visitors
New profile posts
Search profile posts
Log in
Register
Search
Search titles only
By:
Search titles only
By:
New posts
Search forums
Menu
Install the app
Install
Reply to Thread
Guest, we'd love to know what you think about the forum! Take the
Diabetes Forum Survey 2024 »
Home
Forums
Food and Nutrition
Low-carb Diet Forum
Low Carb Recipes
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Message
<blockquote data-quote="zauberflote" data-source="post: 1945862" data-attributes="member: 496650"><p>Redo of [USER=90650]@daniT1D[/USER] ‘s flax bread (edit to add photo, make the daniT1D a tag, and re-edit to mention edit to add photo cos I forgot in the first edit...)</p><p>Nutty Spiced Flax Bread</p><p></p><p>4 large egg whites</p><p>1/2 cup EVOO</p><p>1/2 cup liquid (I used soy milk)+ extra</p><p>~3/8 cup chia seeds, made into pudding with whatever you want</p><p>Some roasted pumpkin seeds, coarsely ground to suit</p><p>1 1/2 cups flax meal</p><p>3/4 cup almond flour</p><p>1 tbsp baking powder</p><p>Cinnamon, cloves, allspice, ginger, nutmeg</p><p>Salt if you must</p><p></p><p>Whisk egg whites, oil,1/2 cup liquid quite well. Break up chia pudding if you let it set all day as I did [emoji849]. Mix in well with whisk. Add dry ingredients, mix, add liquid if it’s too dry, mix etc. Bake in a parchment-lined regular loaf pan (mine is pyrex) at about 375F for... over an hour, until silver knife inserted in middle comes out “not very gooey”. Sorry I forgot to keep track of how my time was going, it took lots of resets on the timer.</p><p>Remove from pan and cool locked up from counter-cruising cats. Serves X, depending on how you slice it.</p><p>I have an Instagram worthy photo here on my phone but can’t see where to add it...</p><p>I found that the 1/8 cup of cinnamon, my base spice, is entirely too little, and I can’t taste the others at all. Be very generous!</p><p>I did have extra batter, so I baked it in the pyrex custard cup I’d made it in. Adjust baking time accordingly. Or, I could have split it up into two loaf pans- but the others have meatloaf for hubby in them! <img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite39" alt=":hilarious:" title="Hilarious :hilarious:" loading="lazy" data-shortname=":hilarious:" /></p><p>Enjoy! Fiddle with it. Add more seeds/nuts. This would be good with broth for liquid, and herbs instead of spices: think turkey stuffing. [ATTACH=full]30139[/ATTACH]</p></blockquote><p></p>
[QUOTE="zauberflote, post: 1945862, member: 496650"] Redo of [USER=90650]@daniT1D[/USER] ‘s flax bread (edit to add photo, make the daniT1D a tag, and re-edit to mention edit to add photo cos I forgot in the first edit...) Nutty Spiced Flax Bread 4 large egg whites 1/2 cup EVOO 1/2 cup liquid (I used soy milk)+ extra ~3/8 cup chia seeds, made into pudding with whatever you want Some roasted pumpkin seeds, coarsely ground to suit 1 1/2 cups flax meal 3/4 cup almond flour 1 tbsp baking powder Cinnamon, cloves, allspice, ginger, nutmeg Salt if you must Whisk egg whites, oil,1/2 cup liquid quite well. Break up chia pudding if you let it set all day as I did [emoji849]. Mix in well with whisk. Add dry ingredients, mix, add liquid if it’s too dry, mix etc. Bake in a parchment-lined regular loaf pan (mine is pyrex) at about 375F for... over an hour, until silver knife inserted in middle comes out “not very gooey”. Sorry I forgot to keep track of how my time was going, it took lots of resets on the timer. Remove from pan and cool locked up from counter-cruising cats. Serves X, depending on how you slice it. I have an Instagram worthy photo here on my phone but can’t see where to add it... I found that the 1/8 cup of cinnamon, my base spice, is entirely too little, and I can’t taste the others at all. Be very generous! I did have extra batter, so I baked it in the pyrex custard cup I’d made it in. Adjust baking time accordingly. Or, I could have split it up into two loaf pans- but the others have meatloaf for hubby in them! :hilarious: Enjoy! Fiddle with it. Add more seeds/nuts. This would be good with broth for liquid, and herbs instead of spices: think turkey stuffing. [ATTACH=full]30139[/ATTACH] [/QUOTE]
Verification
Post Reply
Home
Forums
Food and Nutrition
Low-carb Diet Forum
Low Carb Recipes
Top
Bottom
Find support, ask questions and share your experiences. Ad free.
Join the community »
This site uses cookies. By continuing to use this site, you are agreeing to our use of cookies.
Accept
Learn More.…