Servings – 12 slices. 1 slice = 1 serving

This recipe is fine for all stages of the program.

Ingredients:

• 2 cups ground flax
• 1 Tbsp baking powder
• 1 Tbsp. Italian seasoning
• 5 large eggs (or 15 Tbsp. egg whites – just about a full cup)
• ½ cup water
• 1/4 cup olive oil
• Pinch of salt

Directions:

1. Preheat oven to 350°F and line a 13-inch x 9-inch baking pan with parchment paper draped over the sides. Set aside.
2. Combine flaxseed with baking powder, herb mix and salt in a large bowl. Whisk to combine fully and set aside.
3. Add eggs, water and oil to the blender. Blend on high for about 30 seconds until the mixture is frothy.
4. Transfer liquid mixture to the bowl with the flaxseed mixture.
5. Stir with a spatula, just until incorporated. The mixture will be very fluffy. Once incorporated, allow to sit for 3 minutes.
6. Drop mixture into prepared baking pan. Smooth with the back of the spatula and transfer the pan to the preheated oven.
7. Bake bread for 20 minutes, until top is golden. Remove from the oven and lift bread (from the parchment paper sides) to a cooling rack. Peel the parchment paper from the bottom of the bread and allow the bread to cool on the cooling rack for an hour.
8. Cut into 12 pieces.

NOTE: Bread can be toasted or frozen. Keeps in the fridge for 3-4 days and in the freezer for up to 3 months.