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“Why did I not discover you sooner, oh deliciously dense and moist flax bread? You are amzing, in all your grain free, gluten free and dairy free nutriousness. There will forever be a home for you as a pantry staple in our house.”
Yes, I did have a conversation along similar lines with the first loaf of flax bread I ever made. It all started with my husband, who after viewing the Catalyst program on Low Carb High Fat diets (LCHF) (which can be viewed here http://www.abc.net.au/catalyst/stories/4126228.htm ) and a little research decided he would be the household guinea pig for this latest eating fashion. And for him – it’s working fabulously. But I will take this opportunity to stress – it is not for everyone. I’m not one to advocate one so called diet over another, or necessarily recommend anything ‘gluten-free’, ‘grain-free’ or ‘dairy-free’ onto anyone who doesn’t actually need it. Primarily because each body is different and each body will respond differently to different types and proportions of food. Anyone who knows me will confirm that there is only one thing I always stand by, and that is “JERF” – Just Eat Real (Whole) Food. And this recipe sticks to that mantra. But that’s not to point of this story. Back to the beautiful thing that is flax bread.
Since LCHF basically eliminates all traditional bread recipes, with it’s extraordinarily low carbohydrate allowance, there came the need to get creative at our house to find a suitable alternative. After all, runny poached eggs just aren’t the same when there’s no vessel to collect the creamy rich yolk that flows when you crack the outter white. Unfortunately it seemed that many recipes out there still call for a degree of sugar, or alternative sweetener, or just produce flat breads that don’t rise. So to the drawing board it was, and with a little improvisation the Two Apothecaries version of Flax Bread was born.
What’s so good about flax?
It’s a fantastic source of plant based omega-3 fatty acids – lowers triglycerides (bad cholesterol), reduces inflammation, and improves memory, learning and overall brain function.
High amounts of Vitamin B1 – important for nerve cell function, energy production, heart and gastrointestinal function, sleep and mood regulation.
Rich in the following minerals:
Manganese – necessary for bone and ligament formation, muscle function (relaxation), fat and carbohydrate metabolism, and as a co-factor in neurotransmitter synthesis.
Magnesium – so very important for nerve and muscular function, helping to regulate mood, sleep, blood pressure, heart function, as well as regulation of body temperature and insulin sensitivity.
Copper – co-factor in many physiological reactions, including maintaining the integrity of the bones, skin, nervous and cardiovascular systems.
Phosphorous – necessary for bone formation, activation of many B vitamins, muscle contraction and maintaining correct intracellular pH.
Even if you can eat gluten, grains and dairy – we recommend you try this out. After all, there’s no medical reason that restricts us from eating those things, yet we love this nutrient dense bread – it’s taking over our bread loving lives.
Makes 1 medium loaf
1 1/3 cup flax meal
2/3 cup almond meal – I grind my own in a high speed food processor
3 tsp bicarb soda
2 tablespoons EV coconut oil, melted
1/2 cup water – approx.
Pre-heat fan forced oven to 180C.
Combine dry ingredients together in a medium sized bowl, ensuring bicarb soda is mixed in well.
In a blender or with an electric mixer whisk eggs and coconut oil until a foam forms.
Add to dry ingredients and mix well.
Add enough water to make the mixture pourable.
Pour into a loaf tin pre-greased with coconut oil, or lined with baking paper.
Bake in the oven for 20-25 minutes, or until a skewer inserted into the middle of the bread comes out clean.
Turn out of tin onto cooling rack and allow to cool before eating. Or eat hot
Nourish – Integrate – Transform.