Flax Buns

I’m a student. I’m studying environmental science, and today was particularly stressful. It was my final math test! Yes, it’s the middle of March but it was a condensed course. I studied all day, went into the exam and left with a sense of celebration and an incredible sense of relief. Then it hit me. This was my final math test of the semester! That means that the semester is almost over and then it will be SUMMER!

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HOT DOGS, HAMBURGERS, SUMMER FOOD!

And that’s what started my bread roll expedition. Was it going to be oat bread? Coconut bread? Quinoa Bread? Those are all coming, don’t worry, but what was it going to be tonight? Seeing as how that math test ended at 830 pm I figured less carbs would be better. That’s when I landed on flax!

I’d heard that you can replace certain amounts of flour in a bread recipe with flax meal, but never tried it.
flaxbread3What an interesting flavor! I’ve never had sourdough bread but I’ve smelled it and these were so similar. I was walking around my apartment perplexed, trying to pinpoint what I was smelling and what exactly just came out of my oven. I must have looked ridiculous to my boyfriend, who walked into the kitchen when I was holding one in my hand like a caveman, twisting and poking it to figure it all out. I’ll have to admit, it took me a minute to realize that the love I felt was real.

I quickly whipped up some egg salad, put a pickle on a plate, made it pretty and then dug in. It was PERFECT. These are definitely the type of thing to put next to a soup or mayo salad of sorts. I just can’t wait till I can go on picnics and to barbecues so I can bring these to compliment some of my favorite foods!

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I can’t believe I almost forgot to mention the health benefits. These are packed with fiber, healthy fat, and almost NO CARBS! A bread roll with no carbs. This is a rough calculation, but the whole batch should equate to about 15 carbs but with about 8 grams of dietary fiber. I do know that you subtract total dietary fiber from the total carbs, which based on my ROUGH calculation, there would be 9 viable carbs in the whole batch. In any case, I’m not far off and that’s just the best news a diabetic can hear.

So please ENJOY and let me know how you feel about the recipe!


 

*NOTES*

  • When first separating the eggs, ensure that there are NO yolks combined with the white. It will be much easier to form peaks with the egg white if there is NO fat in the bowl. this also means having very clean, dry utensils (any fat will make it difficult for the protein to do what it’s supposed to while being whipped)

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INGREDIENTS

  • 2 cups flax meal or ground flax seed

  • 2 tbsp quinoa flour

  • 5 eggs separated

  • 5 tablespoons olive oil (or any preferred oil -coconut, vegetable, avocado, etc.)

  • 1 tablespoon baking powder

  • 1 teaspoon salt

  • 1/2 cup water

  • 2 tbsp vinegar (white, apple, etc.)

DIRECTIONS

  1. Preheat the oven to 350 degrees

  2. Whisk the egg whites until peaks form  *SEE NOTE ABOVE*

  3. In another bowl, blend the flax seed, quinoa flour, baking powder, salt and oil

  4. Add the eggs, water and vinegar, mix

  5. Gently fold the egg whites into the flax mixture

  6. Form large balls with a spoon or your hand and place on a greased baking sheet (I made 6 rolls)

  7. Bake for 30-35 minutes

  8. ENJOY

 Recipe adapted from: Divalicious

 

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