egg/nut bread

[Guest guest]

There are many variables, but this is my favorite.

2 eggs

1/4 cup kefir or yogurt or a soft cheese

3 tablespoons flax

3 tablespoons sesame seeds

2 tablespoons nutritional yeast

2 tablespoons lecithin

spices to taste (I use Celtic sea salt, garlic most of the time)

2 tablespoons coconut oil

Grind the flax and sesame seeds in a coffee grinder until fluffy. Add all

the ingredient together and whip (using either a blender, food processor or

by hand).

In a medium/low heat pan, melt the coconut oil. Pour in all the other

ingredients, put a top on the pan, and let it slowly cook. (I use a round

cast iron skillet, so the heat needs to stay low. Adjust temperature for

your type of skillet)

When it is cooked, loosen it and put a plate over the pan the flip it so the

egg/bread drops onto the plate. Let it cool for about 10 minutes then slice

into wedges.

**If you use cast iron this " flip " is difficult. I just let it cool in the

pan for about 15 minutes so it sets, then take it out.

It will come out a cross between an omelet and a cake. The slices can be

picked up and eaten like pizza.

You can also add things like different cheeses, avocado, bacon, etc.

Kat

http://www.katking.com

----- Original Message -----

From: <kfmk@...>

< >

Sent: Tuesday, September 03, 2002 11:43 AM

Subject: Re: Re: Using whey as an innoculate and lactose

intolerance

> Kat,

> I'm curious of your recipes (as per your clip below). No perfection

expected

> or required, just some insights and experience on your part would be

> appreciated.

> Yours,

> Ken Morehead,

> Durham

> In a message dated 9/3/02 12:02:14 PM, katanne1890@... writes:

> << I have been working with other things, and learning how to make breads

out

> of nut flour and eggs. Actually VERY good! >>