Flax Almond Blueberry Bread

1 1/2 cup flaxmeal (Bobs Red Mill recommended, golden flax is beautiful)
1/2 cup almond flour (can use hazelnut, pecan or other nut flour)
1/2 cup shredded coconut, unsweetened
1/2 cup walnuts, chopped
1 serving of plain whey protein or 3 tblsp. rice protein
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. Stevia powder, white
1/4 cup Chickory root/FOS sweetener, or equivalent
1/4 cup xylitol, or erythritol or equivalent
1/3 tsp. Celtic sea salt
3/4 cup blueberries, fresh or thawed frozen
5 large eggs
1/3 cup water, or almond milk
2 tsp. vanilla extract or any other flavor you like
2 tblsp. butter, melted (or Miyoko's Vegan Butter)
3 tblsp. Nutiva Shortening (coconut + red palm oils), melted
(Or any combination of 5 tblsp. fats and oils you like)

Preheat oven to 350 F.

If using frozen berries, put them on a plate to thaw. Mix all dry ingredients together in a large mixing bowl. Use which ever sweeteners you prefer to an equivalent sweetness of one cup of sugar or to taste. In a smaller bowl, beat the eggs with the water. Add the butter, oils, vanilla and beat. Pour the liquid ingredients into the dry while stirring until thoroughly mixed together. Fold in the blueberries with any liquid until evenly distributed.

Coat a medium sized loaf pan with coconut oil and then add some flaxmeal to the pan and shake until evenly coated on the bottom and sides of the pan. It will stick if you dont do this. Carefully add the batter to the pan to avoid disturbing the coating. Smooth the top and bake for 60 minutes possibly more. It should be quite brown and firm to the touch when done.

Remove from oven and let sit for 5 minutes (do not turn off the oven yet). Run a butter knife around the edges to loosen the loaf from the pan. Turn over on a cutting board and carefully coax the loaf out of the pan. Take a bread knife and cut the entire loaf in half lengthwise. Look to see how firm the middle of the loaf is. If it is still at all liquid or slumping, put the halves together, put it back in the pan and bake for 15 minutes more.

Once the loaf is moist but not runny, remove from pan on cutting board. Make sure it is sliced lengthwise in half, then hold the halves together and cut the loaf into eight thick slices. Open up the slices and let them steam and cool for an hour or so. They will dry out and firm up. Put slices back into pan for storage in the refrigerator.

To eat a slice, cut it in half to make two thin slices, toast and butter or use cream cheese, nut butter, or sugar free preserves. Delicious with melted goat brie cheese. Great with a cup of tea. Good breakfast bread or mid-morning snack but also makes a nice dessert after dinner. This recipe can be altered in most any way imaginable. It is very versatile.

Variation: Flax Almond Onion Bread:

Remove all sweeteners, vanilla and fruit from the recipe. Add 2 tsp. garlic powder, and substitute Herbamare for the salt. Dice half an onion and saute in olive oil until golden brown. Add in instead of blueberries. Bake as described above.

This is very good for general use with nut butters, butter, melted cheese and meats for open face sandwiches.

16 servings:
Cal 182, Fat 15.4, Carb 6.1, Fiber 4.3, Protein 6.6, Net Carbs 1.8