Wednesday, October 20, 2010

Foccacia Style Bread Courtesy of Doreen

Where does our Doreen find the time to do all these wonderful posts? She works like crazy and still finds time to be such a valuable member of OFL's! This is her recipe for Foccacia Style Bread, and the good thing is it is suitable for all phases, even newbies to Atkins!

If you are like me, I used to buy all those rough grain Mediterranean style breads. This sounds like a wonderful substitute for that. If, before this WOE, you were a Wonder bread afficianado, this may take some getting used to, but I suggest you broaden your taste buds a bit and give this great bread a try!

Focaccia Style Bread (suitable for all phases)

"I call this "focaccia" because it is baked in that style -- flat on a sheet pan, and then cut up into whatever sized pieces you want. It works for toast, sandwiches, and other bready uses. It is "rough" in texture like heavy whole grain breads. Since it isn't made with wheat, it doesn't have the same kind of grain as wheat breads, but the carb in flax is almost all fiber. Flax is very useful on a low carb diet, as well as being amazingly good for you.

Prep Time: 15 minutes
Cook Time: 20 minutes
Ingredients:
2 cups flax seed meal (I use Golden Flax Meal)
1 Tablespoon baking powder
1 teaspoon salt
1-2 Tablespoons sugar equivalent from artificial sweetener
5 beaten eggs
1/2 cup water
1/3 cup oil
Preparation:
Preheat oven to 350 F. Prepare pan (a 10X15 pan with sides works best) with oiled parchment paper or a silicone mat.

1) Mix dry ingredients well -- a whisk works well.

2) Add wet to dry, and combine well. Make sure there aren't obvious strings of egg white hanging out in the batter.

3) Let batter set for 2 to 3 minutes to thicken up some (leave it too long and it gets past the point where it's easy to spread.)

4) Pour batter onto pan. Because it's going to tend to mound in the middle, you'll get a more even thickness if you spread it away from the center somewhat, in roughly a rectangle an inch or two from the sides of the pan (you can go all the way to the edge, but it will be thinner).

5) Bake for about 20 minutes, until it springs back when you touch the top and/or is visibly browning even more than flax already is.

6) Cool and cut into whatever size slices you want. I usually cut it into 12.

I layer with wax paper and freeze them also.

Nutritional Information: Each of 12 servings has less than a gram of effective carbohydrate (.7 grams to be exact) plus 5 grams fiber, 6 grams protein, and 185 calories.

"Variations - sprinkle Parmesan, Rosemary, a few finely shredded onion strings or any savory style spices you like. I usually do 1/2 savory 1/2 plain. Use the savory with some olive oil and balsamic vinegar dipping sauce or for open face sandwiches. This is the sandwich solution for steak or chicken sandwiches, chicken or egg salad sandwiches, bacon lettuce tomato sandwiches. I eat the regular as toast for breakfast with cream cheese on it. Could also serve as a great single serve pizza crust."

1 comment:

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