Combine the Flaxseed and the hot water and let sit
for 10 minutes.
Combine all the dry ingredients.
Mix together the oil, vinegar, eggs and Flaxseed
Slowly add the dry ingredients.
Add the warm water.
It will look like a thick cake batter.
Divide the batter into the 10 forms/molds.
Let rise 1 hour. Watch these for they have a tendency to spill over the sides
of the forms.
You can top these with salt or sesame seeds if you
Bake in a 400 degree F oven for 20 min.
Cool and then slice in half.
These freeze well with parchment paper or wax
paper. To defrost: wrap in
a wet paper towel and place in microwave for 1 minute.
If you do not want to freeze these keep them in the refrigerator
for about two weeks.
If you divide these into 10 rolls they are about
Note: the Flaxseed and water combination serves two
purposes for me. One is an egg substitute.
It replaces 2 eggs. Two
is that it adds Omega 3’s to the recipe.