- 2 cups flax seed meal
- 1 Tablespoon baking powder
- 1 teaspoon salt
- 5 beaten eggs
- 1/2 cup water
- 1/4 cup oil
Preheat oven to 350 F. Prepare pan (a 10×15 pan with sides works best) with oiled parchment paper or a silicone mat.
- Mix dry ingredients well – a whisk works well.
- Add wet to dry, and combine well. Make sure there aren’t obvious strings of egg white hanging out in the batter.
- 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.)
- 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).
- 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.
- Cool and cut into whatever size slices you want. You don’t need a sharp knife; I usually just cut it with a spatula.
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.
Step One Ingredients
2 Cups sugar
1 Cup corn syrup
1/2 Cup hot water
Step Three Ingredients
1 teaspoon salt
2 teaspoon baking soda
2 tablespoon butter
2 teaspoon real vanilla
In a medium size saucepan, combine the “Step One” ingredients. Bring to a boil over a medium to medium-high heat.
In another container, such as a Pyrex measuring cup, combine the salt and butter. Microwave the mixture to melt the butter and dissolve the salt before adding the baking soda and vanilla.
Cook the sugar mixture around 20 minutes until it changes color slightly and the mixture will stream from your spoon around a foot when raised above the pan. The string should be as fine as a hair and will string a foot before breaking. Add peanuts and cook until peanuts are browned (around 3-8 min). Don’t over-cook the peanuts as they will brown a little more after the mixture is poured out to cool.
Get a long spoon! I like to use a long wooden spoon for this next step. You want a long spoon because you will burn your hand from the steam when the “Step Three” ingredients are added.
Stir the “Step Three” mixture well and pour into sugar mixture. STIR LIKE CRAZY (with long spoon) and remove from heat. Stir briskly for 30 to 60 seconds or so.
Pour out into 9×14 pan. I suggest a new “Bakers Secret” pan because I’ve never had any problems with the candy sticking. Cool as fast as possible! A snow bank works well for this.