My friend Roses’ flaxseed bread tips from the Real Meal Revolution
- Use six eggs (two whole eggs and four (not five) egg whites
- Follow the rest of the recipe as is but grind the flaxseed quite fine, doing one quick grind not so fine to give that nutty texture
- bake it at 180C for 45 mins (not 30)
- Keep it in the frige in tin foil (no need to freeze slices) and it keeps for at least 10 days.
The Banting Cook 