Flaxseed Bread with Coconut Flour
A soft, pillowy flaxseed bread that can be baked as a loaf, Focaccia-style or even as muffins. This bread uses coconut flour as a base and is great toasted.
Preheat the oven to 180 Celsius / 356 Fahrenheit.
Whisk the eggs and egg whites with an electric mixer or in a food processor until foamy.
Add the rest of the ingredients and blend until you have a smooth dough.
Let the dough sit for a few minutes so the coconut flour and flax can absorb the moisture.
Pour the mix into a well-oiled pan (alternatively, line a pan with baking paper) and bake at 180 Celsius / 356 Fahrenheit for 35 minutes or until browned on top. It's ready when a knife inserted comes out clean.
If you prefer to bake as a loaf, increase the time in the oven by 10 minutes.
I baked my bread Focaccia-style in a 25x15 cm casserole dish. Next time, I will line it with baking paper to be able to take it out easier.
When you make flaxseed muffins with this recipe, the oven time will probably have to be reduced. My guess would be 25-30 minutes.
Nutrition is calculated on the basis of 8 portions (when I cut the focaccia flaxseed bread into squares).
These portions are generous! The loaf I made on day 2 yielded 20 slices.
When I made the loaf, I used a silicone loaf mould - they are brilliant! SO much better than the regular tin pans. Nothing EVER gets stuck in a silicone mould. It will change your (bread baking) life!!
The bread freezes well.
Calories: 183kcal | Total Carbohydrates: 9.7g | Protein: 7.5g | Fat: 14g | Fiber: 6.5g | Sugar: 0.2g