- 2 cups golden ground flax
- 2 tsp baking powder
- 1/2 tsp Himalayan pink salt
- 1 Tbsp coconut palm sugar or erythritol
- 1/2 tsp cream of tartar
- 2 Tbsp psyllium husks
- 5 egg whites + 2 yolks
- 5 Tbsp of extra virgin coconut oil
- 1/2 cup lukewarm filtered water
Preheat the oven to 350F.
Mix all dry ingredients in a bowl, apart from the cream of tartar.
Melt your coconut oil in a pan on medium heat, put aside.
Separate the egg whites into a mixing bowl, along with the cream of tartar and whisk till fluffy peaks form.
Add two egg yolks, water, melted coconut oil and egg whites to the dry mixture and mix well.
Scoop into a non-stick medium loaf bread pan 7.5″ x 3.5″
Bake on 350 F for 60 minutes (ovens vary, so keep an eye on it).
If you're making this recipe in a bread machine:
Add the liquids first.
Whisk your egg whites for a better rise.
Use the quick setting with light or medium crust, 2-pound loaf setting.
Source: Simone Durand