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Posted by: jamie | on April 3, 2010
The recipe for the flax bread I’ve been making comes from a few different sources since a lot of people have begun experimenting with this nutrient dense product. The first recipe I used was from Laura Dolson who even has a video on the webpage showing how to make it. The recipe was then tweaked by Elana of www.elanaspantry.com. Both recipes work well are are a great starting point for your own interpretations.
The last bread I made, I used Elana’s recipe but omitted the agave nectar, and added 3 squished garlic cloves and chopped fresh rosemary and fresh thyme. It was good, but could use even a bit more garlic. My sister’s latest variation included using a combination of 1/2 butter and 1/2 coconut oil instead of the grapeseed oil which she thinks made the bread a bit fluffier. She also added 1/2 tsp. of garlic powder and 2 tsp. flaked, dried onion. She thinks it could have used a bit more garlic but said she really liked it and said it “smelled heavenly”.
When I was young, I used to make a bread with my mother than was called “Dilly Casserole Bread”. It made the house smell so good and the bread was a wonderful combination of onion and dill that I love to this day. Next time I try this flax bread, I think I’m going to try the dill/onion variation – what else can we come up with? Let me know if you try any variations that you really like.
Posted by: jamie | on February 27, 2010
Thanks to research by my sister (Thanks Cary!), we have been experimenting with low-carb and no-carb bread gluten-free bread. And it’s good! I’m still playing with the recipes a bit, and awaiting some ingredients that I’ve had to order. I’ll post recipes when we have perfected them a bit more, but you can look forward to yummy, healthy snacks at our next meeting. And how great to have a no-carb bread option! More to come on this very soon…