I know Brig has her millet flax bread recipe up, and I haven't tried it yet. I tried Melissa's flax/egg foccacia bread... it was interesting...
I love the idea of a "bread" made mostly of flax. However, it was really eggy, and squishy. I don't know if I should have baked it longer to dry it out more.
Now, I'm going to experiment with adding oat flour later. Maybe amaranth or quinoa, (scared to as I don't like those flavours) to potentially give it a grainier texture.
SO, my questions for anyone who's tried the recipe, or has tried tweaking them...
Is there any way I could make it yeastier/less dense?
If the egg taste is kind of overpowering, can I just use more oil or water and less eegg? (I figure wet flax is gelatinous enough without the egg...)
If I wanted to turn it into a cracker instead, cut back on egg, increase watter, bake longer with lower temp?
Do you think I could add some coarse ground pepitas to give it some crunch?
Any suggestions would be greatly appreciated!