If you guys search the kitchen forum on "flax bread" and "bowl muffins" you'll find tons of recipe variants on this, just fyi.

PS Flax products tend to taste much better after a night in the refrigerator than they do when made fresh.

Best,
PJ

This. Also you can use coconut flour, as well as nut meals and protein powders. All this stuff works well together. And their calories and carbs differ so you can adjust as needed.

For the fats you can use butter, coconut oil or some other oil. You can also add spices and seasonings (for example caraway seed gives it a bit of the rye bread impression). You can also borrow from the mock danish concept and add a little bit of cream cheese if you want.

You can use this batter to cook like a muffin in the oven, like a pancake on the stovetop, or like a pancake or bowl muffin in the microwave. I must warn you that at least in my kitchen, if I am baking, silicone is the only substance on earth that flax will not stick to like some atomic lovefest, no matter what I do for greasing. For microwaving it was never an issue.

Having the mix made up (if I'm doing that I keep it in the fridge) makes it super convenient. Making something in the mornings so you can eat it the next day (if it's mostly flax that is usually best, the weird thing about flax's taste is that improves with time/refrigeration) is an easy habit, since it's a pretty brief effort.

Best,
PJ

I used to make these years ago but would spread it out into a very thin layer on parchment paper and make a wrap :)

That looks great..mine never looks like that :lol: So is that done with half the amount of flax and have you baked in the oven??also how long did you cook it for?..it looks great..

I used 2T ground flax (+ 1 egg & 1/2 t baking powder) and microwaved it for 90 seconds.

wow that looks as though its from the oven..Thankyou will try that way as mine look alot darker and heavier..tastes ok but yours look scrummy..

May be that you are using dark flax and Elizellen is using golden flax?? Might explain the color difference.

Good point, Pam! :thup: I have always bought the golden type.

Some sort of sandwich bread has seemed like the Holy Grail to me as anything I tried just wasn't what I was looking for for one reason or another....until now. :)

Simple Sandwich Bun/Bread

1 egg
2 TB oat fiber
2 TB chia powder (seeds ground in Magic Bullet)
2 TB water
1/8 tsp salt
maybe a little sweetener such as 1/4 tsp sf syrup
1/2 tsp baking powder

Minute or so in micro.

It can be sliced into 3 or 2 and toasts "ok".

It's light in texture, and using My Plan, the oat fiber, a small egg and chia, has:

10.78 carbs, 7.34 protein, 6.70 fat, 10.53 fiber, 134 cals. :) Large egg would be a bit more.

I'm happier with a low cal bread because I'd rather get the cals/fat in the butter and stuff I put on it. Due to the fiber and protein, this has been a more "stick to my ribs" option than some other things I've tried, and did not spike my blood sugar, as opposed to say, yogurt which does by about 20 pts.

It can be made into a sweet muffin too, of course, with the addition of sweetener/spices and possibly changing the ratio of oat fiber to chia depending on density and size wanted. Adding protein powder is good in this too; makes for a more sturdy product but also makes it a bit more spongy and then it didn't toast as well.

I'm going on vacation this week to my mom's, aka "Extreme Carb Land" and I am so happy I will have this bread/muffin option while I'm there. :clap:

I think this could be considered a tweak of Ouzoid's English Muffin http://www.lowcarbfriends.com/bbs/l...ins-w-pics.html on Low Carb Friends as that was where I first saw a discussion resembling what I'm doing now so all credit to those mad bakers on that site! :yum:

I tried this the other day. I ended up having to make two of them because what i came up with was way too thin for cutting in half. The taste was eh, but not horrid. By the end though, they seemed to really dry out my mouth, and tended to somewhat over power the hamburger taste. Ok enough, especially for how low carb it is, but i've gone back to just bunless burgers.

Oh ok good point i dont know where i can get golden have only seen the dark one,will look around,thanks.
I did make them using this recipe and they were nicer and a bit lighter.. :thup:

You can get four 16-ounce bags of Bob's RedMill Golden Flaxseed Meal on Amazon for $13.16, which is unbelievably cheap compared to what I've paid locally ($11 for 1) when I can even find it. Problem is shelf life. I put 3 in the freezer, I hope it will last that way, I don't use it very fast.

Thanks that is really cheap.but im in the uk and they arent local or deliver..i had a look though and just got some from.Healthy supplies.co.uk.its on sale and its £3.13 per 1kg,which is really cheap.ive been paying£5.oo for 425g..so good job Mizkitty,by looking ive saved loads. :yum:

any recommendations for baking powder brands without corn or potatostarch?

I just made these for my brother and I and used them for hamburger buns. My brother is a fussy eater, he said they were "interesting" but he ate all of it. I loved them. We both agreed that they were too flimsy for a burger. I used the original receipe but used 2T flaxseed meal and 2T oat flour. The only way I can think to make them "stiffer" is to use a smaller diameter bowl but I'm thinking that will just make them taller and still too soft. Any ideas?