Looking for Book's Flax bread recipe?

[Lorgakor]

Does anyone have Book's Sweet and Legal Flax bread recipe? I saw the one up in the recipes section but it is a microwave one, not the same. I see Book is not on here anymore and I did a search but couldn't find the recipe. Anyone still have it kicking around?

[4myself4mykids]

Is this it??? I found it here: Flax bread recipe...induction friendly



You can use either 1 1/2 cups ground flax and 1/2 cup protein powder, or 1 cup of each, it is a little less dense with more protein powder

5 eggs,
1/2 stick of butter or 4 oz, melted
1-2 TBSP olive oil
1 Tsp baking soda, and 1 tsp baking powder
1 tsp vanilla
1 Tbsp cinnamon
1/2 cup Splenda

whip these together, then add your flax and powder

Especially if you use more protein powder, your batter may be very thick. I usually use a combination of some heavy cream and some water to thin it out so it is not too dry. You want it slightly pourable but definitely not thin.

book

[Lorgakor]

Hmm, I think that might be it, of course there is no cooking directions.

Thank you very much for finding that for me.

[4myself4mykids]

Originally Posted by Lorgakor

Hmm, I think that might be it, of course there is no cooking directions.

Thank you very much for finding that for me.

Sorry! That's the way I found it! Couldn't find any other ones!

[Mirya]

would cook it at 350 degrees for abou 45-50 minutes but check it every 15 minutes after the first half hour. Just a suggestion

[Lorgakor]

Thanks guys, much appreciated!

[Elizellen]

Here is the recipe I copied from the old recipes database before it was lost

Book's Sweet but Legal Flax Bread
Ingredients
2 ounces Butter
1Tablespoon Oil
5 Eggs
1/2 cup Splenda
2 cups ground Flax (Linseed in UK)
1 Tablespoon Cinnamon
1 teaspoon Baking Powder
1 teaspoon Baking Soda
1 teaspoon Vanilla Extract

Method
Cream the butter, oil, eggs and splenda.
Add the other ingredients and mix thoroughly.
Put into oiled/buttered loaf tin
Bake at 170 C / 340 F for about 35 minutes

[Lorgakor]

Thank you very much Elizellen! I just remember how much I loved the savory version of this bread and I'm so happy to have the recipe again.

Thanks again!