There is almost always a loaf of this great seed and egg bread in my fridge. It’s perfect for those of us on nutrient-dense, low carb food plans. There are no grains, no added sugar and it has a very low carbohydrate content. It is quite nice toasted and spread with nut butter or avocado or topped with a poached egg.
This bread does contain eggs and seeds, so those who are sensitive or following a therapeutic food plan to heal autoimmune disorders, this may not be for you.
Place into a food processor and pulse: 5 large organic free-range eggs, 1/3 cup unrefined organic olive oil, 1/2 cup water
Add: 1.5 cups golden organic flaxmeal, 1/2 cup whole chia seed, 1 tsp baking soda, 1/2 tsp sea salt, 1/2 tsp cream of tartar
Pulse all ingredients until well mixed. Let sit for a few minutes to allow the seeds to soak up the liquid. Then pour into a 9×13 lightly oiled pan and bake at 350 degrees for 20-25 minutes. It will become a light golden brown and a toothpick should come out clean. Cool on a wire rack for 30 minutes.
This bread will store well and remain moist by wrapping it in paper towels and sealing in an air-tight container or bag.
Many thanks to Elana Amsterdam (www.elanaspantry.com) for the inspiration for this recipe. I’ve made some tweaks that I really enjoy.
KARYN SHANKS MD
Karyn Shanks, MD, is a physician who lives and practices in Iowa City. Her work is inspired by the science of Functional Medicine, body-mind principles, and wisdom gleaned from the transformational journeys of thousands of clients over her twenty-five-year career. Her work honors each individual and the power of their stories, their inner wisdom, and innate healing potential. She believes that the bones of healing are in what we do for ourselves. She is the author of Liftoff, a manual of energy recovery and healing through essential self-care practices.