I've made dozens of different versions of Laura Dolson's Focaccia -Style Flax Bread, but this has got to be my all time favorite. I can't believe it took me this long to finally get around to making it. I've had it in the back of my mind for a long while. I hope you like it as much as I do.
Apple Cinnamon Flaxbread
Preheat oven to 350
- 2 cups flax meal
- 1 tbsp. baking powder
- ½ tsp. salt
- 1 tbsp. cinnamon
- 1/3 cup chopped walnuts
- Half a Granny Smith apple, diced
- 4 lg. eggs
- 1/3 cup melted coconut oil
- ½ cup cinnamon syrup or water
- ¼ cup Fiberfit or other sweetener
- Spray a 9x11 inch cake pan and set aside
- Mix flax, baking powder, salt, cinnamon, walnuts and apples together
- Mix eggs, coconut oil, syrup and Fiberfit until well blended and no egg "tails" are left
- Pour the wet ingredients into the dry and stir to combine
- Pour into cake pan and bake at 350 for 25 minutes
- Cool on cooling rake before cutting.
Like all my flaxbreads, I store half in a zip bag with a paper towel and put the other half in a bowl with paper towel and pop it in the freezer.
This is my first attempt at Cleo's Oopsie Rolls. Please make sure you check out her blog. She's a hoot and has great recipes.
Preheat oven to 300
CLEOCHATRA's Best Ever Revo-oopsie Rolls
Ingredients
- 3 eggs, separated
- 2 teaspoons granular Splenda or equivalent liquid Splenda
- Dash salt
- Pinch cream of tartar
- ounces cream cheese, do not soften
Preparation
- Beat egg whites with cream of tater until stiff peaks.
- In another bowl, beat the egg yolks, Splenda, salt and cream cheese with a mixer until smooth.
- Gradually fold the yolk mixture into the egg whites being careful not to deflate the whites.
- Butter a muffin top pan generously.
- Divide evenly among the muffin top cups.
- Bake 30 mins. at 300*
- Cool on the baking sheet for a few minutes then cool completely on a rack. Store in an airtight bag in the refrigerator.
Makes 6 rolls
Per Roll: 87 Calories; 7g Fat; 4g Protein; 1g Carbohydrate; 0g Dietary Fiber; .75g Net Carbs
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