Friday, October 10, 2014

Berry Flaxseed Bread

Here's a very simple quickbread recipe that's based mainly around eggs and ground flaxseed.  If you want to add fibre to your diet, or you want something that tastes a bit like a bran muffin but don't want to eat wheat, try this.

Berry Flaxseed Bread

  • About 300 grams of ground (not whole) flaxseed
  • 1 tablespoon baking powder
  • Pinch of salt
  • 1½ cups assorted berries (raspberries, blueberries, strawberries and blackberries will all work; frozen fruit is OK to use, too).
  • ⅓ cup mild-tasting vegetable oil (sunflower, safflower or corn oil are all good)
  • 3 eggs
  • ⅔ cup water
Preheat the oven to 350°F.

Next, line a 9 x 13 baking pan with parchment paper and oil the paper with a bit of vegetable oil.

In a large bowl, combine all the dry ingredients (flax, baking powder, salt) and then toss in the berries.  Mix thoroughly.

In another bowl or a large measuring cup, beat the oil, eggs, and water together.

Add the oil/egg/water mixture to the dry ingredients and stir quickly with a fork until thoroughly combined.

Pour into the prepared baking pan and press into the corners.

Bake for 25-30 minutes, then cool on a wire rack.  You can subdivide this as soon as it's out of the oven, or wait until it's cool.  If you divide it into 10 pieces, each piece will have about 30 grams (roughly 1 ounce) of flax.  This can be eaten as is, or with butter or margarine.  It also freezes very well.