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Flax Flatbread


Flax Flatbread

I bet we've all been there, you're making a recipe and after it is baking you realize you left out an ingredient. Your mind races, "what can I do now?" "Do I scrap it out of the pan and see if it will work if I add it now or do I cross my fingers and hope it is edible?

You know where this is going don't you? Yup, the original recipe called for baking powder and was supposed to be a focaccia bread. I refrained from pulling it out of the oven to add the baking powder and just let it bake. To my surprise and relief, my mistake turned into a tender flatbread that is about 1/2-inch thick. :-)

For breakfast, I had one toasted and spread with peanut butter and sugar free jam. Yum! The best part is one big flatbread has only 0.44 net carbs per serving and is a powerhouse of protein, fiber and omega-3 fatty acids!

The original recipe can be found here: https://www.verywellfit.com/focaccia-style-flax-bread-2241708

Flax Flatbread 3 lg. eggs 1/4 cup water 3 tbsp. olive or avocado oil 2 cups golden flaxmeal (I grind my own flaxmeal) (I use this brand) 1-1/2 tsp. psyllium husk powder (I use this brand) 1/2 tsp. unrefined sea salt (I use this brand) 1. Preheat oven to 350F. Line an 8 x 8-inch baking dish with parchment paper. In a deep bowl or blender; blend eggs with an immersion blender or high powered blender 20 seconds or until very fluffy. Add water and oil; blend thoroughly to combine. It should be fluffy. Add flax, psyllium and salt; mix quickly but thoroughly so flax is moistened. 2. Let stand several minutes for flax to absorb the liquid. Pour into the parchment lined pan. Bake 18-22 minutes or until surface appears dry and a wooden pick inserted in center tests clean. Cool in pan 5 minutes before lifting out using the parchment to cool on a wire rack. If you've got a steady hand, they can be sliced in half. Great as an open face sandwich, spread with garlic butter and baked and toasted and spread with your favorite spread. Servings: 4 Nutrition Facts Serving size: 1/4 of a recipe (4.1 ounces). Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet. Nutrition information calculated from recipe ingredients. Amount Per Serving Calories 387.46 Total Fat 33.7g Saturated Fat 2.57g Cholesterol 139.5mg Sodium 288.9mg Potassium 52mg Total Carbohydrates 17.28g Fiber 16.84g Sugar 0.14g Protein 16.72g

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