Whole Grain Loaf + Flaxseed
A little on fiber and women’s health
Since I’m spending my vacation in the countryside, I decided to make a more rustic, heartier bread. This loaf has over 75g of fiber! Divided into 6 slices, thats 12.5g of fiber for each slice! I was reading a lot on women’s health this week and saw a lot of articles and Pinterest pins surrounding the importance of fiber. My research suggested around 25-30g of fiber for women between the ages of 18-50. That’s kind of a lot and I definitely don’t have that much per day.
This whole grain loaf is heavy, but not overwhelming, and surprisingly moist considering there is absolutely no oil in it! I was working with a different blender than I usually work with and it didn’t blend the flaxseeds in all the way. I was kind of bummed, but it actually tastes really good with whole flaxseed. I’m sure it would be great either way!
3 cups gluten free oat flour (I use Bob’s Red Mill) GET HERE
1 1/2 cup egg white
1/2 cup unsweetened almond milk
1/2 cup flaxseeds GET HERE (<–this is actually a really good deal)
1 tsp apple cider vinegar (or lemon juice) GET HERE
1 1/2 tsp baking soda
5-6 medjool dates, pitted
- Preheat oven to 350.
- Put all the ingredients into a blender. If you have a really good blender, and want the flaxseeds to remain whole, leave them out and stir or gently blend them in once all the other ingredients are incorporated.
- Pour into a 9X5 baking pan and bake for 45 minutes. The top should rise and should be slightly browned and crispy.