Flaxseed is fiber-rich which aids in digestion, low in carbohydrates, & is thought to reduce inflammation as well as the risk of heart disease. For these reasons alone, I have chosen to start introducing flax seeds into our diet.
Flaxseed bread loaf (thanks to www.divaliciousrecipes.com)
- 2 Cups Flaxseed – golden ground
- 5 Egg whites
- 3 Egg yolks
- 5 tablespoons Coconut/olive oil
- 1 tablespoon Baking Powder
- 1 teaspoon salt
- 1/2 cup Water
- 2 tablespoons Apple cider vinegar
- Preheat the oven to 180C/350F degrees.
- Whisk the egg whites until stiff.
- In another bowl, blend the flaxseed, baking powder, salt, and oil.
- Add the egg yolks, water, and apple cider vinegar.
- Gently fold egg whites into the flaxseed mixture.
- Pour into a greased loaf pan and bake for 30 minutes until firm and golden.
- Eat and enjoy!
I found it confusing when it mentioned the 2 cups of flaxseed-golden ground. I didn’t know what this meant but added the two cups of flaxseed that I had. I proceeded with the recipe and found it odd that there was no mention of flour. So I added whole wheat flour, about 1.5 cups. I allowed it to cool before trying it. I found it overwhelming, dry and definitely not something I would make the same way again.
Flaxseed applesauce muffin loaf (thanks to www.fivehearthome.com)
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 1 cup unsweetened applesauce, heated until warm
- Preheat oven to 350°F. Line a 12-cup muffin pan with cupcake liners
- In a medium bowl, whisk together flour, baking soda, salt, cinnamon, & nutmeg.
- In a large bowl, mix together oil & sugar until sugar is dissolved. Alternately add flour mixture & applesauce & blend in, starting & ending with flour mixture. Mix until just incorporated.
- Scoop batter into prepared muffin pan & bake for 14 to 16 minutes (or divide batter between 6-inch cake pans & bake for 20 to 25 minutes), or until toothpick inserted in center comes out clean. Cool in pans for five minutes.
I used whole wheat flour & I did not separate the batter into a muffin pan. Instead, I chose to pour the entirety of the batter into a single loaf pan. It came out moist, with a hint of sweetness!
Jalapeno cheese flaxseed bread (thanks to www.seasonsandsuppers.ca)
- 1 1/2 cups warm water about 110° F.
- 2 Tbsp instant or rapid-rise yeast
- 1/4 cup sugar
- 2 1/2 tsp salt
- 1 1/2 tsp dry mustard powder
- 2 large eggs
- 1/4 cup vegetable oil
- 2 Tbsp unsalted butter softened
- 5-6 cups all-purpose flour
- 2 cups cheddar cheese shredded and somewhat packed
- 2 cups cubed cheddar cheese cubed into 1/2 inch chunks
- 2 Tbsp olive oil or melted butter
- Pinch of garlic salt and/or sprinkling of dried herb or spice mix
- Sesame seeds (I used flaxseed)
- Grease two 8×4-inch or 9×5-inch loaf pan & set aside.
- In a large bowl of a stand mixer, combine warm water & yeast.
- Stir & let stand 2-3 minutes, until foamy.
- Add sugar, salt, mustard, eggs, oil, butter & 3 cups of flour.
- Mix together until combined. Begin adding more of the flour, in small increments (1/2 cup at first, then 1/4 cup, then tablespoons), until you have a moist, smooth & elastic dough.
- Remove dough to a greased bowl & cover with plastic wrap. Allow to rise until doubled, about 30-60 minutes.
- Remove risen dough to a floured surface. Divide into two equal pieces.
- Roll one piece of dough into a rectangle about 10×16-inches.
- Scatter one half of the shredded cheese evenly over top of the dough. Starting with the long side, roll the dough up jelly-roll style. Using a knife, cut down the middle of each roll lengthwise.
- Then, cut the two long pieces into small irregular pieces, about 1-inch-ish. Scatter about half the dough pieces onto the bottom of one of the prepared loaf pans. Scatter with 1/4 of the cheese cubes. Top with the rest of the dough pieces & then another 1/4 of the cheese cubes. Set aside & repeat this process with the same process with the second dough piece, filling up the second loaf pan.
- Drizzle with melted butter, dividing it between the two loaves. Sprinkle with a pinch of garlic salt (or dried herb blend & some sesame seeds). Cover with greased plastic wrap & set to rise 30-45 minutes, or until puffy.
- Preheat oven to 350° Place loaf pan on a baking sheet (to catch any bubble-over and bake until well browned, 35-40 minutes. Check at 30 minutes. If top is brown enough, cover loosely with aluminum foil to stop additional browning and continue baking.
- Allow to cool in pans for about 20 minutes, then run a knife around the outside & cool completely.
I added jalapeno slices to kick it up a notch & the bread turned out beautifully! I also added a sprinkle of flax seeds to the top of the crust right before I placed it in the oven. The bread was warm, moist, & flavorful.