Ingredients
- 1/2 cup flax seeds (whole, not the flax meal)
- 6 egg whites (I have not experimented with the full egg…but would definitely cook differently)
To Make
- Dump flax seeds in egg whites and let them sit for 6-8 hours (overnight / all day). Store in fridge.
- Remove from fridge and whisk together. Make sure the consistency is thick / gelatinous.
- Pour mixture into standard loaf pan. Bake at 375 for 30-35 minutes.
- Let cool before slicing ◡̈ Top with savory or sweet ingredients! I use mine as “bread” style for a sandwich!!!!!!!
Why we love both egg whites and flax seeds:
- Egg whites: 90% water 10% protein; they are high in protein, low in cholesterol - which makes them a great option building and maintaining muscles tone. The protein found in egg whites is a complete protein - meaning it contains all nine essential amino acids. Eggs, as we know, are an incredible source of many vitamins / minerals - so wanted to share this Healthline chart below. If you opt for the whole egg (as opposed to just the egg whites), the nutrient profile changes considerably!
- Flax seeds: an amazing source of Omega-3 fats - which aid in brain protection/development, as well as hormone development. As we know - both Omega 3's and hormones are absolute MVP's of an optimally-functioning body. Flax seeds are also loaded with fiber (this loaf of protein bread has 20+grams!). Both fiber and omega-3's have been shown to decrease risk of cancer AND naturally lower blood pressure.
