Louise’s Low Oxalate Flaxseed Bread

 

Being gluten free and low oxalate has its challenges when it comes to bread which contains both!!! This recipe is adapted from one created by Hemsley and Hemsley follow link to original recipe:  Flaxseed Bread .  This bread makes delicious sandwiches and can be sliced and frozen for future use.

Flaxseeds are very low oxalate, low carbohydrate, high in protein and fiber. They are a natural source of Omega 3, calcium, magnesium, iron and zinc.

Total oxalate: 42.5 mg   Makes 8  generous sandwich squares: 5.7 mg per square

Total fiber: 118.5 g/14.8 g per square.

Ingredients

500g ground flaxseed

6 eggs

170 ml water

75g olive oil

3 tsp bicarbonate of soda

3 tbs lemon juice or apple cider vinegar

2 tsp garlic powder

2 tsp onion powder

1.5 tsp sea salt

Whole flaxseeds for sprinkling

Method

Heat oven to Gas Mark 5.

Line baking tray with baking parchment (I use a Swiss roll tray 37 x 25 cm)

Mix all ingredients together by hand or mixer.

Spread onto the tray and smooth surface with pallet knife.

Sprinkle with whole flaxseeds.

Bake for approximately 30 minutes until cooked, skewer comes out clean and bread is soft and spongy.

Cool on a rack, cut into eight squares, slice each in half length ways to make sandwich squares.

Fill with any low oxalate filling for a nutritious packed lunch or make into a lovely open sandwich, enjoy for breakfast with eggs or dip in soup.  Enjoy!

 

 

 

 

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