This is a delicious simple flatbread or English muffin using only basic ingredients like flaxmeal, almond meal, psyllium husk, some sesame seeds etc... It turned out fabulous, the very best result in many experiments I have been doing with low carb flatbreads. There is no added oil to this recipe and I think that is what makes it so light tasting. I have been eliminating refined carbs from my diet, but I do like bread once in a while, so this really fills a void. I can cut it in half and toast it, and it is quite like an english muffin, or just leave them as is and top with my favorite toppings. It has become something I make every week. It has a really good texture, and could be changed up by adding different spices and flavors.
Ingredients:
3/4 cup ground flax
3 T Almond Flour
2 T Psyllium Husk powder (crucial to the recipe)
1 T sesame seeds
1/2 heaping tsp baking powder
Pinch of Salt
1 cup (+-) of warm water.
Combine all ingredients in a bowl, dry ingredients first, then water. Start with 1/2 cup water and add more as needed, it will eventually be the texture of a bread dough. I kneaded for a couple minutes then let it sit for about 5 min while the oven was preheating to 375 degrees. Then I make balls, place between 2 pieces of parchment paper and use a rolling pin to flatten evenly to about a 1/4 to 1/2 inch thick. (they will puff up) Bake at 375 for 30- 40 min depending how large you make them, I only made 4 with this so if you make more smaller ones reduce your cooking time. Let these cool completely before eating or they wont taste right. They are so good, and they also store well in a plastic bag, they will taste just as fresh the next day, or longer. I enjoyed them cut in half and popped in the toaster. I have also made them larger, rolled out flatter and used them as a tortilla to fill with goodies. This makes 4 good sized muffins or 2 large tortillas/flatbreads for roll ups. By my calculations there are approx. 2 carbs per muffin. I usually double the recipe now that I know how much I like them. Enjoy! Approx 165 calories ea.
Ingredients:
3/4 cup ground flax
3 T Almond Flour
2 T Psyllium Husk powder (crucial to the recipe)
1 T sesame seeds
1/2 heaping tsp baking powder
Pinch of Salt
1 cup (+-) of warm water.
Combine all ingredients in a bowl, dry ingredients first, then water. Start with 1/2 cup water and add more as needed, it will eventually be the texture of a bread dough. I kneaded for a couple minutes then let it sit for about 5 min while the oven was preheating to 375 degrees. Then I make balls, place between 2 pieces of parchment paper and use a rolling pin to flatten evenly to about a 1/4 to 1/2 inch thick. (they will puff up) Bake at 375 for 30- 40 min depending how large you make them, I only made 4 with this so if you make more smaller ones reduce your cooking time. Let these cool completely before eating or they wont taste right. They are so good, and they also store well in a plastic bag, they will taste just as fresh the next day, or longer. I enjoyed them cut in half and popped in the toaster. I have also made them larger, rolled out flatter and used them as a tortilla to fill with goodies. This makes 4 good sized muffins or 2 large tortillas/flatbreads for roll ups. By my calculations there are approx. 2 carbs per muffin. I usually double the recipe now that I know how much I like them. Enjoy! Approx 165 calories ea.
