- 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.