Carrot Flax Bread

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Desserts | Jan, 25 2016

Carrot Flax Bread

Can you tell that I like flax seeds? I first became enthralled with Flax Seeds when I read about a Canadian Study at the University of Toronto. Thirty women awaiting surgery for Breast Cancer were given a muffin containing 25 grams of Flax Seed, or about 5 teaspoons. The cancerous tissue that was analyzed after surgery revealing tumor growth markers were reduced by 30-71%.  Flax seeds have an anti-metastatic effect and actually help promote cancer cell death. That is why I try to get my 5 teaspoons of Flax seeds every day. Bon Appetit!

2 cups freshly-ground Flax Seed meal

2 cups of shredded carrots

1/2 cup  to 1 cup of raisins (optional)

1 tsp. cinnamon

½ tsp. nutmeg

1/2 tsp. cloves

1 tsp. himalayan salt

1 Tbsp. baking powder

2 Tbsp. Xylitol or stevia to taste

Mix all the dry ingredients together in a bowl.

Add the following to the dry mixture after beating for 1 minute:

½ cup water

4 organic eggs

1/3 cup coconut or grapeseed oil

Pour batter into a well-oiled glass bread pan and bake for 30-40 minutes

at 325 F. Make sure the center is springy to the touch when done. Enjoy as a breakfast bread or snack!