Flax Bread & Sun Butter

We are loving this easy, healthy and food-prep friendly snack! This recipe is really versatile and can be adjusted to your child's liking. To give the meal a little more volume I have been serving it with a side of vegetables but you can easily swap that out for fruit. Get creative - smash up some blackberries or raspberries to make a 'pb&j' or add blueberries in the shape of a smiley face! And of course the sunflower seed butter can be calculated out for your favorite nut butter. We love the No Sugar Sunflower Seed Butter by Sun Butter because it's low in carbs, high in fat and school-snack friendly making it the perfect substitute for traditional peanut butter.

Equipment:
Scale
Lined Sheet Pan or 8x8 Glass Dish
Small Mixing Bowls
Spatula
Silicone Candy Mold (optional)

Ingredients:
Flax Bread*
No Sugar Sunflower Seed Butter by Sun Butter
Room Temperature Butter
Whole Foods 365 Coconut Oil (or calculate in your own fav. brand)
Group A or B Vegetable

*Full recipe listed below, provided by Keto Diet Calculator

Using the ingredients for a complete meal listed above, calculate out your recipe in the KetoDietCalculator. I have listed William's recipe at the bottom of this post for reference.

Flaxseed Bread:

35 g Bob's Red Mill Almond Flour
40 g Flaxseed Meal (Whole Ground Flaxseed)
4 g Baking Powder (Calumet or Magic brand)
1.5 g Salt
2 g Distilled White Vinegar
85 g Egg, Raw Mixed
31 g Coconut Oil or 37gm Butter, Melted
Optional: Non-Nutritive Sweetener

Mix together all the dry ingredients in one bowl and all the wet ingredients in another, then combine both into one bowl. Spread your mixture into a lined 8x8 glass baking dish or onto a lined cookie sheet. Using a spatula, or the back of a spoon, spread the mixture evenly ensuring it is all the same thickness. Bake at 350° for 8–10 minutes. Cut with a knife then lift with a spatula.

Instructions:
So the rest is pretty straight foward from here. I use a small dish to thoroughly combine the room temperature butter with the sunflower seed butter then spread it directly onto my pre-cut frozen bread (see notes). I weigh out my group A or B vegetable of choice then melt and pour the coconut oil into a silicone candy mold and freeze.

Notes: 
Even with a lightly greased pan I find it a bit hard to remove the bread so I highly recommend putting down a piece of parchment paper or silicone baking mat before pouring in your batter. Then I lift the bread out by the parchment paper and cut my portions directly on the cutting board. 

Once the bread is cool it can be difficult to cut without crumbling. I always make this flax bread the day before I need to food prep with it. I let it cool completely in the pan then transfer it, as is, directly into the freezer. Once it's completely frozen I can easily cut the bread and spread the sun butter mixture on top without it crumbling.

William's Meal Calculations
Flax Bread & Sun Butter with Vegetables
Ratio 3:1

17.7 g Flax Bread
2.1 g No Sugar Sunflower Seed Butter by Sun Butter
6 g Room Temperature Butter
6.9 g Whole Foods 365 Coconut Oil
61.5 g Group A or 30.8 g B Vegetable

Want to swap out your vegetable for fruit? I've got you!
Flax Bread & Sun Butter with Fruit
Ratio 3:1

17.7 g Flax Bread
3.7 g No Sugar Sunflower Seed Butter by Sun Butter
6 g Room Temperature Butter
5.9 g Whole Foods 365 Coconut Oil
21 g 10% Fruit or 13.9 g 15% Fruit