Sunday, December 14, 2014

new recipe for a low-carb holiday

I'm kinda proud of this one....  :-D

I had the idea while driving home from Texas last month:  combine the recipe for Wooo's flax-bread with my old favorite gingerbread loaf.  Yesterday I tried it out, and i'm pleased with the result.  It's modestly sweet and spicy, such as should please the palate of those who have cut their ties with sugar (I don't know about you, but conventional recipes are WAY too sweet for me, these days).


2 c. flaxseed meal
1 T. baking powder
1 t. salt
5 eggwhites (I use 1 c. from the eggwhite carton)
2 whole eggs
1/2 c. water
5 T. melted butter or coconut oil
2/3 c. "sucralose for baking" -- comes in the big bag, not little packets
2 t. ground ginger
1 t. ground cinnamon
1/2 t. ground cloves
1/4 t. allspice
1 T. molasses, optional (adds minimal sugar, but some depth to the flavor)

Combine the dry ingredients in your food processor, then add the wet ones and beat well.  Pour into a greased loaf-pan, and bake one hour at 350 degrees F.

The molasses idea comes from Dana Carpender's cookbooks;  her tweak to replicate brown-sugar flavor in traditional dishes is particularly apropos in this recipe -- the original was sweetened heavily with molasses AND brown sugar.  If you want your bread to be sweeter than I made this, adding some English-toffee flavored liquid stevia (another DC trick) would accentuate the "brown" taste even more.

I could see using this as the base for a bread pudding or French toast, with a cream-cheese spread for tea, as breakfast with my coffee....  As a matter of fact, I anticipate using this recipe a LOT.


  1. I can't be bothered making these kind of things anymore (I'm lazy and happy with meat), but I did often do so a few years ago. Only difference, I used a buckwheat/ground almond mixture, but more importantly I used rum instead of water. :)

  2. What I like about nut-based baking things - they stay fresh much longer than flour-based ones. Wheat is inferior in anything!

    1. this recipe (the flax-based breads) mold VERY quickly -- they have to be kept in the fridge to stay good. :-) the nut-based things usually don't last that long!

  3. Thanks for another promising recipe - just so happens that I bought golden flaxseed meal w/hopes of making low-carb waffles.
    & my paleo pumpkin pie turned out quite well if I do say so myself, even if I burnt the crust slightly:

    1. there are some spices in there i'd have never tried putting in pumpkin pie -- GOTTA try that myself! :-) ...I hope you like my bread!

  4. I've always liked the taste / flavour of ginger. This recipe sounds great ..... thanks.

    All the best Jan

    1. I hope you and Eddie like it -- the carb content of the original bread is outrageously low!