Flaxseed Bread/Muffins


2 cups Organic Milled Golden Flax Seed

1 tbsp baking powder

1 tsp salt

2 whole eggs/ 5 egg whites beaten

1/2 cup water

1/3 cup oil (olive)

blueberries (optional)

Preheat oven to 350°F.

Prepare a 10×15 pan with oiled parchment paper or a silicone mat or prepare a cupcake pan.

Mix dry ingredients well.

Add wet to dry and combine well.

Add optional blueberries.

Let batter set for 2 to 3 minutes to thicken up some.

Pour batter onto pan or cupcake pan. Because the loaf is going to tend to mound in the middle, you’ll get more even thickness if you spread it away from the center somewhat, in roughly a rectangle an inch or two from the sides of the pan.

Bake for about 20 minutes, until it springs back when you touch the top and/or is visibly browning. Muffins may take longer to cook.

This recipe is full of fiber and good stuff for your body…tho it can be a bit difficult to eat. I reheat the muffins for about 30 seconds…makes it easier to get down. Be sure to drink plenty of water when eating flaxseed meal.


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