No grains bread
1. Preheat oven to 350 F. Line a pan with parchment or a silicone mat,
2. Grind flax in food processor, then add all other ingredients, pulsing until eggs are fluffy
3. Let batter set for 2 to 3 minutes to thicken up some (but don't leave it too long so it gets past the point where it's easy to spread.)
4. Pour batter onto the prepared 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 1 or 2 inches from the sides of the pan (you can go all the way to the edge, but it will be thinner).
5. Bake for about 24 to 28 minutes, until it springs back when you touch the top and/or is visibly browning.
6. Let cool and then cut into whatever size slices you want. You don't need a sharp knifeāa spatula will do.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (16g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 11 | ||
Calories from Fat: 1 (9%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0.1mg | 0 % | |
Sodium 66.9mg | 2 % | |
Potassium 103.8mg | 3 % | |
Total Carbohydrate 2.5g | 1 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 1.8g | ||
Protein 0.6g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 11
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