There is almost always a loaf of this great seed and egg bread in my fridge. It’s perfect for those of us on nutrient-dense, low carb food plans. There are no grains, no added sugar and it has a very low carbohydrate content. It is quite nice toasted and spread with nut butter or avocado or topped with a poached egg.
This bread does contain eggs and seeds, so those who are sensitive or following a therapeutic food plan to heal autoimmune disorders, this may not be for you.
Place into a food processor and pulse: 5 large organic free-range eggs, 1/3 cup unrefined organic olive oil, 1/2 cup water
Add: 1.5 cups golden organic flaxmeal, 1/2 cup whole chia seed, 1 tsp baking soda, 1/2 tsp sea salt, 1/2 tsp cream of tartar
Pulse all ingredients until well mixed. Let sit for a few minutes to allow the seeds to soak up the liquid. Then pour into a 9×13 lightly oiled pan and bake at 350 degrees for 20-25 minutes. It will become a light golden brown and a toothpick should come out clean. Cool on a wire rack for 30 minutes.
This bread will store well and remain moist by wrapping it in paper towels and sealing in an air-tight container or bag.
Many thanks to Elana Amsterdam (www.elanaspantry.com) for the inspiration for this recipe. I’ve made some tweaks that I really enjoy.