PHYTOESTROGENIC LOW CARB SOLUTION: FLAX FOCACCIA!

There’s a lot of ways to make sure we don’t overheat during menopause – especially this time of year, when my husband isn’t too happy whenever I want to throw the windows open even if it’s snowing outside. So, I’ve been looking into ways to add more phytoestrogenic goodness into my diet in a steady manner – tofu is nice but gets boring after a while.
I found this very informative page on flax and its medicinal benefits: it has lignans that also act like estrogen in the body, and it’s also very high in fiber – so much so that you have to eat it grounded into a flour instead of the whole seed, or else its benefits will pass straight through you. Good side of it is, flax flour is incredibly low carb, which is very important during this bumpy time.
This video shows how to make a crunchy, nutty focaccia-style flax bread. It only requires a few ingredients, although it is a bit complicated to make. I’ve been preparing a whole batch over the weekend to eat instead of normal bread every morning, that way I make sure to get my lignan fix on time. 😉


INGREDIENTS:

  • 1/3 cup vegetable oil
  • ½ cup water
  • 1 teaspoon of salt
  • 1 tablespoon Splenda or whichever zero-calorie sweetener you prefer
  • 1 tablespoon baking powder
  • 5 eggs, thoroughly whisked
  • 2 cups of flaxseed flour

 

The texture you get from this “focaccia” is very close to that of most true whole-grain breads, and if you add a layer of peanut butter and one of jelly, it will keep you full for hours. However, if you want to keep it truly low-carb, just grab some cheese. Enjoy!

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