Low Carb Flax Bread

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Low Carb Flax Bread

When you’re diagnosed with prediabetes, you experience a range of emotions.  Feelings that come in the form of shame and embarrassment, fear of the unknown, and dread that you’ll never enjoy eating again because everything you love is off limits.

If you fear you’re destine to a diet of lettuce leaves and kale,  let me ease your anxiety about this right now.

No, you’re diet does not have to consist of lettuce leaves and food that tastes like cardboard!

That’s where this recipe comes in.  Sometimes you’ve got to get creative.  Finding substitutes for your favorite foods that won’t make your blood sugar go crazy is key to keeping the feeling of deprivation away.

The issue of not being able to eat bread is a hot topic.  Wouldn’t you agree?

When you’re prediabetic and doing all that you can to prevent full blown type 2 diabetes, traditional bread probably isn’t a great idea to eat.  The carbohydrates in the bread will most certainly give your blood sugar a nice spike, which is exactly what you’re trying to avoid.

I developed a low carb bread recipe that will scratch your itch for bread, without the blood sugar spike.  You can use it as the book ends of a sandwich, toast it and put some peanut butter on it, or my favorite mash some avocado and top if for avocado toast.  Serve it with eggs or chicken salad.  Really, the possibilities are endless.

Now go forth, make the bread, and feel deprived no more!

If getting your prediabetes under control has you overwhelmed, my free resource Beat Prediabetes Starter Kit for Woman is packed with ways to take action.  The kit is packed with diabetic friendly recipes and a mini-training to get you heading in the right direction.

Low Carb Flax Bread
  • 5 eggs, whites and yolks separated
  • 2 cups ground flaxmeal
  • ⅓ cup coconut oil, melted
  • 1 teaspoon salt
  • 1 Tablespoon baking powder
  • 1 Tablespoon apple cider vinegar
  1. Preheat the oven to 350 degress
  2. Line an 8x8 bread pan with parchment. Spray the sides of the pan with avocado oil or coconut oil. Set aside
  3. Separate the egg whites from the yolks, placing the whites in a mixer or a bowl
  4. Put the yolks from the eggs in a medium mixing bowl
  5. Beat the egg whites until they form stiff peaks
  6. While the egg whites are mixing, add the rest of the ingredients to the egg yolks. Stir until combined
  7. When the whites have formed stiff peaks, add a spoonful to the flax mixture. Fold in until combined
  8. Add the rest of the whites into the bowl and gently fold until combined
  9. Put the ingredients into the prepared bread pan. Bake for 40 minutes or until a toothpick comes out clean
  10. Cool for 15 minutes before removing from the pan.
  11. Let the loaf cool completely before cutting
Mixing the egg whites and yolks separately isn't necessary. Beating the egg whites will result in a taller loaf. If you skip this step your loaf will taste the same, it just won't be as high.



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