Fat To Skinny
Recipe Exchange => Breads and Crackers => Topic started by: izzet on October 19, 2010, 04:11:32 PM
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Found this on a low carb site and thought I'd try it instead of paying close to $8 for pre-made bread.
Verdict: Smelled wonderful coming out of the oven! Easy and quick to make...now for the taste test...drum roll please....
Oh yummy yummy both plain and piled high with chicken salad!!!!!! I cut my slices in half (when preparing sandwich) to stretch it further to 24 servings.
Foccocia style flax bread
rep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Ingredients:
* 2 cups flax seed meal
* 1 Tablespoon baking powder
* 1 teaspoon salt
* 1-2 Tablespoons sugar equivalent from artificial sweetener (xylitol)
* 5 beaten eggs
* 1/2 cup water
* 1/3 cup oil (I used olive oil)
Preparation:
Preheat oven to 350 F. Prepare pan a 10X15 pan with sides works best-spray (I used a 13x9 as that's what I had)
1) Mix dry ingredients well -- a whisk works well.
2) Add wet to dry, and combine well. Make sure there aren't obvious strings of egg white hanging out in the batter.
3) Let batter set for 1 to 2 minutes to thicken up some (leave it too long and it gets past the point where it's easy to spread.) I poured it straight in
4) Pour batter onto pan. Because it's going to tend to mound in the middle, you'll get a more even thickness if you spread it away from the center somewhat, in roughly a rectangle an inch or two from the sides of the pan (you can go all the way to the edge, but it will be thinner).
5) Bake for about 20 minutes, until it springs back when you touch the top and/or is visibly browning even more than flax already is.
6) Cool and cut into whatever size slices you want. You don't need a sharp knife; I usually just cut it with a spatula.
Nutritional Information: Each of 12 servings has less than a gram of effective carbohydrate (.7 grams to be exact) plus 5 grams fiber, 6 grams protein, and 185 calories.
**Izze's notes: After dividing the bread in half then 4-5 sections you can take one slice and cut it in half to put your sandwich items on it instead of using two thicker slices to save carbs.
I also had to cook it about 25-30 min because it was still mushy and stuck to the spatula on the bottom when I cut the sections -so you can't go by the springiness of the top to tell if it's done. I'd use a toothpick.
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Can it be toasted ?
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Oh yes! cut it in half and put your butter and toast away!
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Oooo, looks good!! I'm out of eggs, I'll have to get some and try it!
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I posted pics on my first post....that's what's left of my sandwich. lol
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What kind of drink you got there with that sandwich ? The bread looks yummy
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SF iced coffee in a reusable cup ;) This one was Da Vinci SF Pumpkin Pie flavoring. They have SF fall flavors out but they were sold out on the Netrition site so I ordered them directly from Da Vinci. The shipping is only $4.95 for up to three bottles.
Gingerbread
Pumpkin Pie
Peppermint Paddy (yes, paddy not patty)
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I wonder if you put this on a cookie sheet would it work yu would already have thin peices ?
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It's awesome. Im gonna use it to make breadsticks to go with my baked spaghetti!
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Izzet, what a great recipe!! I made it in a 9 x 13 pan and cut it in 8 pieces. I did like you and cut the width in half to use for sandwiches. I had an open-faced tuna sandwich for lunch yesterday. This morning I put it in the toaster and used it to dunk in my eggs. Yum. Actually, half of it was enough to go with my breakfast and I thought I had a million dollars. Thanks!
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I am just as ecstatic that I found it...I too have been over the moon being able to have sandwiches and toast again and it's healthy. whoo hoo! lol I'm wondering if it would work in a loaf pan and slice it thin-will try next time. Also try it with flavoring like banana! Just check to make sure no carbs. I found some non-alcoholic/sugar free flavorings on amazon by Spicery Shoppe. See post and link in product review forum.
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HAHA I found it! I thought the name of the bread was Izzet's bread....I'm trying to catch on to this computer stuff.
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sorry bout that ladyluck I called it that it was so good i am going to eat it with my fried eggs & use the toast for dipping . YEAH
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I passed this recipe on to my brother-in-law who also is eating the FTS way, but is not on the forum. He made individual desserts from this recipe by layering two portions with sugar free raspberry jam in between the layers. He mixed xylitol and cream cheese and put on top with some fresh raspberries and some shaved SF chocolate. He said that it tasted great and you would never know it was a low carb dessert.
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I am going to cut the recipe in half and bake in a loaf pan tonight to see how it comes out ,will let you know !
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Izzet
This looks wonderful. I've been wanting a veggie sandwich on toasted bread which was a pre-FTS lunch staple. Question - did the batter rise much?
Joagain - I'll be interested to hear how the loaf pan worked. I'm with you and was thinking maybe in a cookie sheet if the bread didn't rise too much.
Once again Izzet you rocked the recipes!! Thanks so much. 8)
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Caligirl I made it the first time in a cookie sheet and then cut it the size of a peice of bread . It rose just enough to be a thin peice of bread .
Tonight I did half the recipe in the small loaf pan and it was about 2 inchs high so not enough for a sandwich butter I put some butter on it when it came out of the oven and it was delicious !!!!!
I will make it on the cookie sheet from now on so that I can toast it .The whole recipe fills a large cookie sheet spray it good .
I love the bread ! Have you tried the flax crackers man those are great !
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Joagain
Sorry to ask more questions :-[
When you made it on the cookie sheet was it stable like a slice of bread or did it easily break apart?
This bread sounds so amazing. Gosh, grilled cheese again. I may go make some later this evening.
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;D i'll have a go at this bread tomorrow..i need ingredients...x
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Bevxx you need to try it very good !!
Caligirl it was pretty stable the ones on the ends were alittle thinner because I did not spread it out enough but I could put them in the toaster fine . Or make a sandwich . The ones I made in the loaf pan if I had made the whole recipe maybe it would have been bigger (taller ) but still would not have been as big as a peice of bread .
So Caligirl make full recipe use cookie sheet spray real good with Pam ,and just even it out it dont have to cover the whole sheet just make sure it is even ,well as even as you can get it . I think I am going to try to toast my little peices now or may make some french toast !! ;D ;D
Jo
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;D just cooked it..lol..forgot to let it cool before i tasted it..so..it tasted like a fuuny omelette....i let it cook on 200c .for 30 minutes...just letting the rest cool before i have another taste.....ahh well...i'm not a chef yet...x
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Bevxx it is 350 for 20-30 min if you do on cookie sheet it is 15-25 mins
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;D ;Dand i had to go to two different supermarkets..the first one suggested i go to america as its an 'american' recipe for flaxseed...but the second one had it on organic section....x
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;Ddo you mean 350f ..i use a centigrade oven....x
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Yes oh Ok sorry bevxx
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So Caligirl make full recipe use cookie sheet spray real good with Pam ,and just even it out it dont have to cover the whole sheet just make sure it is even ,well as even as you can get it . I think I am going to try to toast my little peices now or may make some french toast !! ;D ;D
Jo
Jo Thanks so much!! I just ordered 2 silicone muffin pans to make the bread in since it will be a standard item for me. One pan makes square muffins and the other one round. Each cup measures 6 inches. I cannot wait to get them! This will help me standardize the sizes of the bread slices for carb count and portion (I tend to cheat otherwise :-\) . I cannot wait to get them!! Plus with silicone they should pop right out without the added oil or cooking spray. Also found a video that shows exactly how to make this so that helps too!! I'm going to try making it later using 1 cup flax and 1 cup almond. I'll see what happens! Have a great Sunday!
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:D it tastes less eggy today after i let it cool overnight....x
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When you make your bread do you keep it in the fridge or ziplock bag ? What about the flax crackers do they need to be in the fridge ?
I just made another batch of bread on my cookie sheet and it smells so good . MMMMMMMMMMMMMMMMM
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I don't know about Izzet ,but I keep my bread on counter in ziplocs or tupperware. ;) It doesn't last long though,I eat it everyday! :D
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WOW! ;D And YUM YUM YUM!! Made this today, after only finding the flaxseed "grit", I treated myself to an early Christmas present and bought a mini grinder too and made my own flaxmeal... ;) And it was so worth it! ;)
I love the taste, had never had flaxseed before. It's SO filling and sooooooooo lovely.
(BEVX.... My oven is also in celsius, bake it at 180 degrees C for 30 minutes!)
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;D vlinder ..i will..if i make it again..i'm not to good at cooking stuff....lol...x
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Going to give this a try tonight -- thanks!
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I'm sorry, I'm confused, how many carbs does it have per slice? Assuming it's baked in the cookie sheet and cut into 8 chunks...before slicing it, how many carbs does it have? And is the carb count before or after the eggs, because i will have to refigure it as I use an egg replacer with 4 carbs per "egg" equivalency. Sorry if this question has already been answered...I saw something similar but couldn't outright find an answer :)
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Do these freeze well? I'd rather make large batches, I'm not much for baking.
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Do these freeze well? I'd rather make large batches, I'm not much for baking.
Hi Novoflux! :)
I make double batches, cut them into 1/8s (sandwich size pieces), put them in zip lock bags, and refrigerate.
Mine keep just fine for 2 to 3 weeks.
After that, they're gone and I bake up some more. :)
You could freeze them.
But freezing will often cause things (like breads) to dry out over time.
I've you do, I would suggest vacuum packaging them before freezing.
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Kay Thanks! ;D
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Hi Novoflux - I haven't been on the forum in a while. Welcome!! I haven't tried freezing the bread, but for me refrigerating is a must, I had some go bad on the counter :( . I cut my cookie sheet sized batch into 8 slices, I'm figuring each has right at about 1gm net carbs. Also, a hint for you - if you have a hard time with the flax flavor (my husband does), try the golden flax flour. It seems to be a little finer texture and a lighter flavor. ;) It toasts great and is wonderful in the morning with some almond butter and jelly or to dip into some over easy eggs. :) You will do great!
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THank you very much jen1975!! I really appreciate it!
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This looks really good. I can't wait to try it at home.
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Try the one minute muffins too,they are great! There are alot of bread recipes in The Fat to Skinny Bakery Book too ;)
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I just got around to trying this one last night. It sure smelled good coming out of the oven!! I had it toasted with my eggs this morning and it was great. Will make this again for sure!! ;D ;D
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I made this and they are delicious, however, because I need crunch, after it cooled I cut it in pieces and then rebaked them for at least 40 mins more (turning them every 10 mins) until they became crispy, crispy crispy just like the BB crispbread.. I am having one for lunch with tuna right now and they are son crunchie. SO GOOD... Thanks isset ...Refund :)
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Refund if you like crispy you need to find the josephs Lavish bread it is a big flat peice of bread they sale it at walmart in front of the deli meats . You get it put some oil on both sides and a sprinkle of salt put in oven and watch it till they get like you like them very good and crunchy like mexician chips at the resturant . I used some for rotel / cheese dip the other night . 1/2 of the peice is only 4 carbs .
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I made this and they are delicious, however, because I need crunch, after it cooled I cut it in pieces and then rebaked them for at least 40 mins more (turning them every 10 mins) until they became crispy, crispy crispy just like the BB crispbread.. I am having one for lunch with tuna right now and they are son crunchie. SO GOOD... Thanks isset ...Refund :)
Great idea, refund! :) :) :)
I bet these taste MUCH better than the GG Crispbread crackers... And, they're lower in net carbs too! ;)
That's a win-win in my book!
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Tony I can not make myself like the GG crispbread . I got 2 packs that I dont know what to do with
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Tony I can not make myself like the GG crispbread . I got 2 packs that I dont know what to do with
Hi Jo! :)
By themselves, they taste something like cardboard. :P
Try putting some cream cheese, beanit butter, and SF jelly on them.
That's how I eat them.
I will on occasion put a sardine and mustard on one.
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Jo, I like them with cream cheese and a little 50/50 SF Strawberry Jam. They are an acquired taste, I didn't like them at first either. Just like I didn't like WF Chocolate or Carmel syrup, now I love them (BTW I have some whip cream in the freezer now in a bowl ready for a treat in a few minutes with one of the WF syrups).
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I finally found some 1 carb strawberry jam so I will try them again with cream cheese and jam . I am lovin the smaps right now LOL
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Make bran muffins with them Jo.By the way the Josephs Pita is four carbs for the entire piece.Sherripie turned me on to them and they are filling! ;)
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hi there! Newbie here...I was wondering if anyone has used this recipe as pizza dough? I saw the spinach bread recipe that has been used...just curious! :D
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Light Flatout Bread-Low Carb and High Fiber!: "I have found a great new product for low-carb deli style sandwiches and crispy crust pizza. These are very substantial.
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Welcome to the family, jess!!! :) :) :) :) :) :)
This recipe will work, but you need to make a thinner layer on the baking pan, lower the oven to 300 or 325 max, and add 20 to 30 minutes of bake time.
But when I'm in a hurry, I'll usually use Flatout flat breads.
Chime in often!
I'm looking forward to hearing about your FTS journey! :) :) :)
Tony
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Hi Jess welcome to the party 8)
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Thanks for the tips!
This will be wonderful! Pizza is a favorite with me and my hibs! ;D
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Welcome Jess! If i can help you please ask ;) I am umpa ,dougs wife.I have a column on the homepage called ask umpa where i can convert your favorite foods to fat to skinny friendly.Both the romano and spinach bread make a nice chicago style crust.If you want thin lavash is great ;)
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Have made this a few times now. Nice to have on hand for a quick sandwich, etc. Went out to breakfast with the kids & took a slice along to dip in my over easy eggs. Yummy :)
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I'm going to try this without the egg...I hope it works and is still sturdy enough for a boca patty...would like to cut it more square or round...hope it cuts without falling apart.
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I am sort of late in reading this recipe. I am trying to navigate the website each day to try and read earlier posts. Will give this recipe a try this weekend. It sounds good. I have been making the one minute muffin and the pizza crust just recently found on the forum, and am in heaven that I can finally have toast with eggs in the morning and also at lunch time have a small pizza. This forum absolutely rocks. Thank you all for your creativity. It's a constant joy reading your input.