====== Focaccia-Style Flax Bread ======

**Prep Time:** 15 minutes\\ 
**Cook Time:** 20 minutes\\
**Total Time:** 35 minutes

  * 2 cups flax seed 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

===== Variation =====

  * 2 cups flax seed meal
  * 1 Tablespoon baking powder
  * 1 teaspoon salt + 1 pinch
  * 5 beaten eggs
  * 1/2 cup water
  * 1/4 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.

  - 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. 

**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.