FLAX BREAD

2/3 C flax meal 1/3 C almond meal (optional, but nice, other nut meals such as acorn can be substituted) 1 – 1.5 tsp Baking Powder Salt to taste (I like more salt in my flax bread than I would in regular wheat bread) appr 3 tsp olive oil or butter or unrefined coconut oil (depending on what kind of flavor you want) 2 eggs (1 egg will suffice, but 2 eggs holds together just a bit better) water to texture desired (it makes a big difference, and the wetter it is, the harder it is to get it to cook all the way through, I go for minimal water needed to get things fluid enough to pour the batter) Mix dry ingredients together well. Gently beat eggs together before adding (optional, but it blends better that way. The recipe will work for a regular sized pie tin or small loaf pan. Double the recipe for a more normal sized bread loaf pan.Don’t forget to oil the pan well before pouring the batter in. Get your oven nice and hot (I have wood cookstove, I have no idea what the degrees are, but cooler than for biscuits, more like cornbread temp). Cook for appr. 20-25 minutes or until golden brown on top. Toothpick or butter knife should could out clean if you insert it into the center of the bread. Enjoy fresh out of the oven or at room temperature for a nice sandwich. Variations: For an herbed bread: add small chunks of sharp chedder cheese, a TB of crushed thyme, a Tsp of crushed sage, a tsp of oregano or beebalm, small handful of fresh chopped Rosemary, fresh ground black pepper to taste and maybe some coarse salt on top. You can even add some green onion, broccoli or nettles for extra panache if you like. Sweet Bread: add cinnamon, honey, cardamom, vanilla and even some fresh fruit like sliced strawberries. Pancakes: just make the batter thin enough to spread on a hot cast iron pan or griddle. Unsweetened applesauce is nice in the pancakes instead of water.