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  #1   ^
Old Sat, Jul-04-15, 10:21
CWatt's Avatar
CWatt CWatt is offline
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Posts: 1,121
 
Plan: LC/HF, gluten-free
Stats: 246.8/154.6/145 Female 66"
BF:
Progress: 91%
Location: Southern Ontario, Canada
Default Flaxseed Flat Bread

My goal is to always create recipes that use as few ingredients as possible. So here's my bread recipe.

I make a flat bread out of ground flaxseed and chia - though you can leave out the chia if you want. I just make one slice at a time because that's all I eat for lunch, but it would be easy to double or triple up.

2 TBSP of ground flaxseed
2 TBSP of water
1 tsp of chia (optional)

Mix, and place in the fridge to set - it starts out very liquidy, but it will firm up. I mix it at breakfast time, and finish it up at lunchtime - but you don't have to wait that long.
So when I am ready to make my lunch, I spread out the thickened mixture on parchment paper into a rough square, and microwave for 2 minutes. Place it on a rack to cool a few minutes, and my slice of bread is ready to make into a sandwich, or roll it up with a tasty spread.

Calories: 85, Fat - 7g, Carbs - 8g, Fibre - 6g, Sugar - 0g, Protein - 4g


Last edited by CWatt : Sat, Jul-04-15 at 13:11.
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  #2   ^
Old Thu, Jul-23-15, 10:49
Benay's Avatar
Benay Benay is offline
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Posts: 330
 
Plan: Atkins
Stats: 202/179/175 Female 5 feet 5 inches
BF:
Progress: 85%
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i imagine you could substitute almond meal for a different taste. I like this as a base for melted cheese and tomatoes or nut butters. I never thought to put it in the fridge first. I usually just microwave as soon as ingredients are blended.
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  #3   ^
Old Tue, Sep-08-15, 12:27
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KareninDE KareninDE is offline
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Posts: 58
 
Plan: General Low-Carb
Stats: 235.5/181/135 Female 64.5 inches
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Progress: 54%
Location: Delaware
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Catherine, this is brilliant! I tried this out for my lunch, using the flaxseed and chia, but I ground both together. I like the look of yours better, with intact chia seeds, so I'll do that next time. Also, I didn't have parchment paper, so I oiled a salad plate and patted the "dough" into a thin layer in it, then microwaved. I was afraid it would stick, but it didn't and came out intact onto a paper towel to cool. I filled it with some egg salad and shredded romaine and it made a delicious, easy lunch. I really do get tired of salads for lunch all the time in the summer.
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  #4   ^
Old Mon, Apr-25-16, 13:18
Teena.s Teena.s is offline
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Posts: 13
 
Plan: Ketogenic
Stats: 140/140/110 Female 62.4 inches
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Hi Catherine..this looks great...will try it for sure
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  #5   ^
Old Wed, Apr-27-16, 13:26
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Mousesmom Mousesmom is offline
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Posts: 3,633
 
Plan: Atkins
Stats: 156/146.8/139 Female 69 inches
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Progress: 54%
Location: Victoria, BC
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Quote:
Originally Posted by Benay
i imagine you could substitute almond meal for a different taste. I like this as a base for melted cheese and tomatoes or nut butters. I never thought to put it in the fridge first. I usually just microwave as soon as ingredients are blended.


A blend of almond meal and flax is really nice too.......
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