I currently have 27 people in my Master Carb Crush program, following a paleo approach to help reign in carb cravings and learn how to use a high fat, low carb approach to lose weight. This recipe fits the bill for anyone trying to "break up with bread." It's a great transitionary staple. And it's school safe! No nuts. Serves 10.
Just like muffins, you can freeze half (but pre-slice before freezing).
2 cups ground flax seed
2 tbsps cinnamon
1 tbsp baking powder
1/2 cup organic raisins
1/4 cup maple syrup Want to add a caption to this image? Click the Settings icon.
1/2 cup water
Preheat oven to 350F and brush a loaf pan with some oil.
In a medium-size bowl, mix together flax, cinnamon, baking powder and raisins. Use a whisk to stir until well combined.
In another bowl, beat eggs with a whisk for 30 to 60 seconds. Add maple syrup and water, mixing until combined.
Add wet ingredients to the dry ingredients and stir until combined. Let the batter sit for 1 to 2 minutes to thicken slightly.
Pour batter into loaf pan and smooth out the top with a spoon. Bake for about 45 minutes, or until the top feels set and the loaf is browned.
Once cooled, slice and store in the fridge or freezer.