Archive for the 'flax' Category

Chocolate Flaxseed Brownies / Cookies

I created these today in the hopes that they would curb my craving for brownies. I thought they would have a nasty, chalky consistency and not much flavor but they surprised me! Don’t get me wrong, I wouldn’t take these to a dinner party or anything, but they are actually pretty good. I baked mine in an 8×8 pan, but I think you could dollop them on a cookie sheet and make chocolate cookies since the mouthfeel is more similar to a cookie than a brownie.

I was going to use oat flour instead of regular flour to make them even healthier but decided that 1/2 cup spread over 9 servings was worth tolerating in order to get a better product. I’m pretty sure these would be really rubbery if they were made with oat flour.

Chocolate Flaxseed Brownie / Cookies

2 squares unsweetened baking chocolate
1 1/8 cups flaxseed meal
1 cup Splenda granular
1/2 teaspoon baking powder
4 1/2 Tablespoons egg white
1/2 teaspoon vanilla
1/2 cup flour
1/4 – 1/2 cup water, as needed

Preheat oven to 350. In a glass mixing bowl melt the chocolate in the microwave for 2 minutes. Remove from microwave and stir until completely melted. Add the Splenda until mixed. Add the egg whites, flaxseed meal, baking powder, vanilla and flour. Mixture will be quite pasty and dry. Add water until all ingredients are combined (will still be quite thick, more like a cookie dough).

Bake in 8×8 pan (you’ll have to use your fingers to spread the mixture out) or drop by spoonfuls on a baking sheet. Bake for 20 minutes. Let cool completely before eating (will taste funny warm.)

Makes 9 servings, each:

131 calories
8 g fat
14 g carb
5 g fiber
5 g protein


Flaxseed Bread

This is really yummy fake bread. The consistency is sort of like corn bread, the flavor is nutty and bold like a whole grain bread. You bake it on a cookie sheet and cut it so that it comes out like sandwich bread slices. It’s just barely 1 gram of carb per serving and full of healthy fats.

And it tastes amazing! It’s so easy to make and if you don’t like it for some reason, invite me over and I’ll take the whole damn pan.

Flaxseed “Bread”

2 cups flax seed meal
1 Tablespoon baking powder
1 teaspoon salt
1-2 Tablespoons Splenda, or to taste
5 beaten eggs (or equivalent using egg whites)
1/2 cup water
1/3 cup macadamia nut oil

Preheat oven to 350 F. Prepare cookie sheet with sprayed parchment paper or a silpat mat.

Mix dry ingredient, add wet to dry, and combine well. Let batter set for 2 to 3 minutes to thicken up some. Pour batter onto pan. Spread it in roughly a rectangle shape an inch. Bake for about 20 minutes.

Cool and cut into whatever size slices you want.

For 12 slices, each (using all egg whites):
194 calories
16 g fat (all from the flax and macadamia nut oil – super healthy!)
7.8 g carb
6.6 g fiber (making the net carb for these 1.2 g each, if you’re into that sort of thing)
6.8 g protein

Personal Blog

Hi All!
I hope you enjoy the recipes! If you want to read about my random musings you can find me at
July 2018
« Nov    
wordpress visitor counter

%d bloggers like this: