Almond/flax bread

After making the Mexican "corn"bread casserole last night, it got me thinking I should try making just the bread topping for a sandwich.

I changed up the recipe by adding some garlic powder and Italian seasoning in the mix and used mozzerlla cheese instead of Mexican cheese. 

1/2 cup coarsely ground almond meal

1/2 cup golden flax meal

2 tsp baking powder

1/2 tsp salt

1 tsp garlic powder

1 tsp Italian seasoning 

4 eggs

1/2 cup shredded 2% Mozzarella cheese

1 tbsp olive oil

combine almond meal, flax meal, baking powder, garlic powder, Italian seasoning and salt in a medium bowl. Add the eggs, cheese and olive oil. Stir until no large lumps remain. Spread the batter in a greased 8x8 casserole dish. Smooth the top of the batter with a spatula or large spoon. Bake at 350 for 30 minutes or until the top is golden and the center is set. Let rest 5-10 minutes before slicing into 6 pieces  

This made a thick piece of bread that I could slice in half to make 2 pieces

My sandwich was devine however it's too much bread for the banana belly. I could only eat 3/4 of it. 

Next time I will cook the bread in a larger dish to make thinner pieces. 

Nutritional info for the bread only