Attempting to find new and exciting ways to create almost all raw meals gets tough. It's not that we aren't capable, but as we learn the superfoods, the raw way of preparing food and what it does for our bodies - it is difficult to keep up and keep experimenting. Lucky for us - we have friends on our side!
My girlfriend Tracy (and neighbor - how awesome is that!?) created a flax bread I swear she should take on the road. This stuff is like cake! It doesn't taste like anything that belongs in a healthy diet! She had mentioned she had made it and I thought, "Flax? Ewwww! I won't like that!" See?? I defeated myself before I even gave it a shot!
Tracy brought a loaf of flax bread over (ok, she brought 3 baby loaves - so cute!). I was excited to try it but scared I would hate it. I tried it anyway - and WOW. It was delicious! The bread was fabulous - light, airy and very much like a cake. I tried it with home made jam, honey and then natural peanut butter. Out of this world! She suggested toasting it - that's next!
So, if ou have a craving for bread but can't eat it - a fancy for cake but it bothers you - try this! You won't be disappointed! Thanks again to Tracy for the recipe!! We are adding this little delight to our list of weekly projects to make! It will also work great for our daughters lunches (instead of sandwiches). We're all very excited that Tracy created this! Keep up the good work, Tracy!
2 cups flax meal (ground flax)
1 tbsp baking powder
1 tsp salt
2 tbsp honey
5 beaten eggs (you can use flax to create a substitute if you don't eat eggs - google it!)
1/2 cup water
1/3 cup olive oil
Preheat oven to 350 degrees - rub hands together maniacally as you start watering at the mouth.
Mix dry ingredients together
Mix wet ingredients together
Add wet to dry and combine well
Ensure there are no strings of egg white hanging out in your batter. Let the batter sit for 2 - 3 minutes to thicken - no longer as batter will become too thick to spread in the pan.
Pour batter into 10 X 15 pan which has an oiled piece of parchment in the botom. Pour batter into center of the pan and spread batter to 1-2 inches from edge of pan (you can spread it to the sides but it will be thin).
Tracy also uses muffin tins (cook for 20 minutes).
This bread can be made into a loaf, but cooking time must then be increased to 45 minutes.
Cool for 15 minutes - ENJOY!
Thanks again, Tracy!!