I don’t know who provided this one. I am pretty sure it wasn’t Sponge Bob. If the contributor sees this and lets me know who you are, I will give you proper credit!
2c flaxmeal (I use Bob’s Red Mill)
1c nuts/etc. *
1/2c Splenda (box, not packets)
1tsp baking powder
1tsp baking soda
*i usually use chopped almonds or pecans (can’t remember which right now!) that net out at like 1ca per 1/4c – take a look, you’ll find them! i also sometimes will mix 1/2c nuts with 1/2c unsweetened coconut (also lc!). get creative here!!!
5 eggs (beaten)
8T sf syrup w/Splenda
5T vegetable oil (i use canola)
How To Prepare: pre-heat oven to 350F
mix together all dry ingredients in a bowl, then in a separate bowl, mix all wet ingredients. fold dry ingredients into wet and mix well (don’t beat like crazy, but be sure it’s mixed well or the eggs do funny things!).
immediately transfer batter to Pam/etc-sprayed loaf pan (i’ve had better results not waiting the 5min. i’ve seen suggested – baking soda is active immediately when wet, right?).
bake at 350F for 35min. or until it passes the knife/toothpick/etc. test.
remove from pan immediately and cool before slicing. store these in tupperware/rubbermaid in the refrigerator – they keep just fine for the 8 days that i have them around.