A “Flax”tastic Recipe

A lot of folks have questions about cooking with flax. While it’s true that flaxseed oil shouldn’t be heated to high temperatures, it’s okay to bake with flaxseeds and ground flax. And though I typically don’t recommend dessert-type breads and baked goods, this recipe is healthier than most since it incorporates freshly ground flax, coconut oil, and whole wheat flour and is sweetened with stevia instead of sugar.

Low-Sugar Banana Flax Bread

Yield: 1 loaf

2 eggs
2 tablespoons coconut oil
1 ¾ cup whole-wheat flour
¾ cup freshly ground flaxseed
½ teaspoon stevia powder
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
2 ripe bananas, mashed
½ cup water
Olive oil spray

Preheat oven to 350 degrees.

Beat eggs and coconut oil in a small bowl. Set aside.

Mix together flour, flaxseed, stevia, baking powder, baking soda and salt.

Add mashed bananas.

Add eggs and oil mixture along with water and stir until moist.

Pour into a loaf pan lightly spritzed with olive oil.

Bake at 350 degrees for an hour or until a toothpick inserted into the middle of the loaf comes out clean.


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