Gluten Free Flaxseed Bread

Hey guys, I wanted to introduce you to a recipe I think is wholly worth a try, and extremely healthy. A much better alternative to all those grain-filled, refined-starch-laden breads that we all use for our sandwiches, toast, french toast, etc. America is eating too many grains, mostly in the form of bread. Even the gluten-free, "healthiest" breads out there still have refined grains of some sort. (Read my full health article on the grain subject soon.) Also stay tuned for all the health benefits of flax in this article. Before we start, I give full credit of this recipe to a family friend - Mari Ann Lisenbe, starter of marimethod.com. This is an awesome site for gluten sensitive people, or just for people who want to lose weight and be healthier in general. Thanks Mari Ann!

Gluten Free Flaxseed Bread

Makes 12 slices, 6 servings (2 slice serving size)

8g carbs, 7.5g fiber, 0g sugar, 11g protein (holy cow, that's awesome!), 18g fat (heathy fat)

Time to prepare and cook (in microwave): 10 minutes (*In oven: approx. 35-45 min.)

*If cooking in the oven, preheat to 350 degrees. You'll need a glass loaf pan for both cooking options.

Ingredients:

1 1/2 cups ground flax meal, room temp. (Bob's Red Mill brand can be found at most of your major local grocers)

1 tablespoon quick rising yeast

1 tablespoon coconut oil, melted

6 eggs, room temp. (I would try using maybe 3 eggs & 3 egg whites or 2 eggs & 4 egg whites, just to experiment and lower the fat/cholesterol content)

 Mixing it all up:

1. Lightly grease the inside of your glass loaf pan with coconut oil (not the oil used for the bread)

2. Mix together dry ingredients in a medium sized bowl, and stir

3. Mix eggs with melted coconut oil

4. Quickly mix the egg mixture with the dry mixture and stir well with a fork or wire whisk.

5. Immediately pour the mixture evenly into the loaf pan. Let sit for 2-3 minutes to let it rise.

6. Microwave for 5 minutes (or bake for approx. 40 minutes), then flip onto wire rack upside down

7. When finished cooling, slice into 12 pieces

*Note: You can also use nutritional yeast instead of regular baker's yeast. Just use 3 tablespoons yeast instead of 1, 2 tablespoons of coconut oil instead of 1, and add 2 tablespoons of aluminum-free baking powder to your mix. Enjoy!