flax seed meal flat bread with caraway seeds (tastes similar to rye bread)

Preheat oven to 350 degrees. Prepare a cookie sheet (10 x 15 inch pan) by lining with aluminum foil and coating generously with non-stick cooking spray. I have found this method works best for removing the cooked bread. After cutting the bread, the bread will easily pull off of the aluminum foil.

Ingredients:
2 cups flax seed meal
1 tablespoon baking powder
1 teaspoon salt
4 teaspoons vital wheat gluten
2 tablespoon splenda or other artificial sweetener equivalent
5 beaten eggs
1/2 cup water
2 tablespoons caraway seeds
1/3 cup oil

    Directions:
  1. Mix dry ingredients well.
  2. Mix wet ingredients in a separate mixing bowl, being sure to beat eggs very well.
  3. Add dry ingredients to wet ingredients and mix well.
  4. Let batter thicken for 2 to 3 minutes, but no longer.
  5. Spread batter into pan within an inch or so of all sides. I place a sheet of aluminum foil on top and use a rolling pin to spread the dough slowly and evenly with the back of a serving spoon.
  6. Bake for 20 minutes or until the bread springs back up with you touch it.
  7. Cut into desired "slices". I store in a large plastic container with a lid.
  8. Enjoy!!

This bread works great for toast.

Carb count: Cut in 12 slices, each slice contains 1 net carbs.