I don't believe I've ever met a bread basket that I didn't like.
In a quest to clean up my carb addiction at home (because I simply cannot forgo hot rolls on date night), I tried a new dish that blends the satisfaction of chewy bread (with a stronger nutritional profile), kick of spicy chipotle peppers and ease of a casserole.
Flaxbread Taco Bake
(inspired by Back to Her Roots)
1/2 or 1 pound of prepared Chipotle turkey taco filling
2 cups flaxseed meal
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons melted butter
3/4 cup milk
1 tablespoon honey
1/2 cup nonfat Greek yogurt
1 handful fresh parsley
2 jalapeno peppers
1 can rinsed, kidney beans
Preheat oven to 350 degrees.
In a large bowl, mix together flaxseed meal, baking powder, baking soda and salt. In a medium bowl, mix together melted butter, eggs, milk, honey and yogurt. Add liquid mixture to flaxseed mixture. Let rest.
In a food processor, combine parsley and jalapenos.
Spread taco filling in the bottom of an 8x8 pan. Then, sprinkle with kidney beans. Next, top with parsley-jalapeno mixture. Finally, spread flaxseed mixture on top. Bake 40-45 minutes.