Happy friday everybody!
Today I want to share you my experience making flaxseed ‘breads’. I started out with a recipe with stated that by mixing ground flaxseed and eggs – you could get a pillowy dinner roll.
Needless to say, after I had tried the recipe – I did not have a pillowy bread roll. I had round flat cakes, or ‘breads’. I felt scammed!
I was highly disappointed and disillusioned, but I ate a couple of my rock cakes anyways.
And they were actually really good. Once I had gotten over the illusion of getting soft doughy buns from ground up flax seeds, I was actually very happy with them. I remade them a couple times, and even used them for what they were intended – in my Blood Building Beet Burgers recipe.
I am now thoroughly addicted to these little flaxseed breads, and just can’t bake enough to last until we next have beet burgers! In the interim I have also discovered a great addition – crushed garlic. It makes them so good. Really savory and delicious.
Besides being savory and fillings, these flaxseed breads are also super nutritious.
Nutritional Density of Flaxseeds
Flaxseeds are incredibly nutritionally dense and are literally packed with fibre and omega 3 fats. They also contain good amounts of protein, vitamin B1, manganese, magnesium, phosphorus, selenium and copper.
Flaxseed are very low in carbs, so if you are trying to lower your carb intake as well as follow a gluten free diet – then these might be for you.
Tips on How to Make Flax Seed Cakes / Breads
Before we go to the recipe, I just want to outline a couple tips I stumbled on while making these breads / cakes.
- Grind up your flax seeds super fine. This helps to give a bread-like texture. If you leave whole bits in, the cakes will be more chewy, and have a slimy texture to them!
- Wet your hands when working with the dough. It really helps to stop the flaxseed mix from getting stuck to your hands.
- Always allow some time for the mix to stand before baking. +- 10 minutes.
- If you find your mix a little sloppy and not a nice stiff consistency – simple add a little more ground flax seeds until it is closer to a thick consistency. Then allow the mix to stand, this will help to stiffen it further.
Note on the garlic: If you like to eat honey or jam on your regular bread – then you can omit the garlic. However if you like garlic and are happy with a savory bread, it lends itself really well to the flavor of the flaxseed bread / cakes.
Ok, that is all of my cooking wisdom for the week. Enjoy the weekend everybody!
Garlic & Rosemary Flaxseed BreadsPrint This
- 150 grams ground flaxseed
- 1 teaspoons bicarbonate of soda
- 1/2 teaspoon salt
- Pinch of black pepper
- 3 large eggs
- 3 cloves garlic peeled
- 2 tablespoons apple cider vinegar
- 2 tablespoons butter
- 3 tablespoons water
- 2 teaspoon of dried rosemary
- 1 tablespoon poppy seeds (for sprinkling)
Burger ‘Bun’ Instructions:
- Preheat oven to 350 F – 180 C and line a sheet pan with parchment paper.
- Mix dry ingredients together.
- Add in the butter and press into the ground flax seeds with a spoon.
- If you have a stick blender, combine the eggs and the peeled cloves of garlic and whizz until the eggs are frothy. If you do not have a stick blender. beat the eggs with an electric egg beater, and chop the garlic.
- Add the water, bicarbonate of soda and apple cider vinegar to the eggs.
- Add the egg and garlic to the dry ingredient and allow the mix to sit for at least 5 minutes. This allows the flaxseeds to hydrate and release their stickiness.
- Coat your hands with water and divide the mix into 6 equal portions.
- Roll these into balls in you hands, and then place them onto the baking sheet and press them down lightly so that they can form flatter circles.
- Sprinkle the tops with poppyseeds and . You can press the seeds in lightly with your fingers, to keep them from rolling off the top after baking.
- Place the sheet into the oven and bake for 20-22 minutes.
- Once done, remove from the oven and allow the ‘buns’ to cool completely. Store in an airtight container.
Pin to save this recipe