Flourless Flax Seed Bread is a great substitute for those wanting to get a healthier-than-bread, bread-fix. This recipe is a little easier to work with than just flax and water recipes, because the eggs and oil give some bounce. Plus, you still get many benefits of flax including vitamins, minerals, proteins, fiber and phytoestrogen lignans. You don’t get the Omega 3 once it’s cooked but you you can always add some pasture-raised cultured butter or pumpkin seed butter once it’s out of the oven! So delicious! Minutes to Prepare: 10 Minutes to Cook: 30 Number of Servings: 15

Ingredients

2 cups organic Flax Seed meal or ground flax seed
1 Tablespoon aluminum-free baking powder
1 Teaspoon salt
1-2 Tablespoon of coconut sugar or raw honey
5 pastured eggs beaten (can use
1/2 cup water
1/3 cup unsweetened apple sauce (Can use same amount of coconut oil or ghee instead)

Check out the awesome egg swaps from http://www.sheknows.com/food-and-recipes/articles/955371/baking-without-eggs - below

Flavor Suggestions:

Make it savory with 1/2 teaspoon of cumin or dill seeds (lightly toast stove top or in toaster oven)
Add a big pinch of cinnamon, ginger and drop of vanilla to it for a little sweeter palate. With the apple sauce instead of the oil, it’s a detox-friendly coffee cake.

Directions • Preheat oven 350F, choose a pan 8×5 for a loaf bread • Mix all dry ingredients • Mix all the wet ingredients, make sure no white egg is showing • Mix the wet and dry and let it set 2 or 3 minutes • Pour batter onto pan • Bake for 30 minutes or until knife show no much batter in it • Cool and cut loaf in 15 slices Serving Size: 1 slice Nutrition Facts • Servings Per Recipe: 15 • Amount Per Serving • Calories: 130.3 • Total Fat: 11.3 g • Cholesterol: 61.7 mg • Sodium: 276.1 mg • Total Carbs: 4.9 g • Dietary Fiber: 4.3 g • Protein: 5.3 g