Sundried Tomato, Olives & Feta Flaxseed Bread
Servings: 10 slices
A low carb flaxseed bread loaf flavoured with sundried tomatoes and olives for extra flavour.
- 2 cups golden flaxseed flour
- 5 egg whites
- 2 egg yolks
- 4 tablespoons coconut oil or olive oil
- 1 tablespoon baking powder
- 2 tablespoons apple cider vinegar
- 2 tablespoons psyllium husk powder
- ½ teaspoon salt
- 5-6 sundried tomatoes finely chopped
- ½ cup black olives chopped & pitted
- 3 oz Feta cheese crumbled or cut into chunks
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- ½ cup boiling water
Preheat the oven to 180C/350F degrees.
Grease and line a small bread tin with parchment paper.
Mix the flaxseed, baking powder and psyllium in a bowl.
Add the eggs and oil and mix well until the mixture looks like wet breadcrumbs.
Add the apple cider vinegar to the mixture and combine thoroughly,
Add the boiling water and stir until the mixture resembles a dough.
Add the Feta cheese, olives and sun dried tomatoes to the dough.
Spoon the mixture into the bread tin, pressing down with a spoon to ensure that it is even.
Bake for 50 minutes until golden and firm.
Eat, slice and enjoy!
Makes 10 slices.
This recipe would work as a bread roll or in muffin tins too.
The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.
Serving: 1slice | Calories: 188kcal | Carbohydrates: 10g | Protein: 8g | Fat: 14g | Fiber: 8g