These are tasty flax seed muffins! They can be used as bread, or made sweet.
- 3 Eggs
- 1 stk Melted Butter
- 3/4 c Vital Wheat Gluten
- 1 1/2 t Baking Powder
- 2 pn Salt
- 1 c Water
- 1 c Flax Meal
Preheat oven to 350 F.
Beat the eggs and the melted butter together.
Add the Vital Wheat Gluten, baking powder and salt.
For the next part I use a hand whisk.
Add the water, and flax seed meal.
Mix until it is uniform in consistency.
Put into nonstick muffin tins, or tins lined with a FOIL wrapper. Paper wrappers will absorb the butter.
Bake at 350 F, for 30 minutes.
Savory (not sweet)
Try adding some herbs. Use them in leaf form, rather than ground.
Oregano, basil and thyme was a nice combination.
I think dill would work very well too.
I have made these and used them as my bread for a tradional stuffing for the holidays.
Add 1/2 tsp cinnamon with the Vital Wheat Gluten, salt, and baking powder
Add 1 scoop or 1/4 cup of vanilla protein pwder
Reduce the water to 1/2 cup
Add 1/2 cup plus 2 tbsp of Sugar Free Vanilla syrup
Optional – Gently fold in blueberries just before baking.
Add 1 scoop or 1/4 cup chocolate protein powder
Add 1/4 cup cocoa to the Vital Wheat Gluten, salt, and baking powder
Reduce water to 1/2 cup
Add 1/2 cup of SF chocolate syrup
Add 2 tbsp pf SF vanilla syrup
After the muffins or loaf have cooled, I have succesfully kept them in the freezer. I reheat them using a microwave.
In the variations, you will increase the carb count.
The brand of protein powder that I use is very low carb, but that is not true of all protein powders.
Nutritional information, per serving.
Net Carbs: 2
Saturated Fat: 1