Flaxbread Chili-Cheese Bake

  • Yield: 6-8 servings
  • Prep: 10 minutes
  • Cook: 45 minutes


For the flaxbread
2cups finely-ground flaxseed (look for “meal” “milled” or “flour”)
1tablespoon baking powder
1teaspoon baking soda
1teaspoon Kosher salt
1/4cup melted butter
2 eggs
3/4cup nonfat milk
1tablespoon honey
1/2cup plain lowfat Greek yogurt
For the bake
4cups leftover chili (your favorite recipe)
1cup shredded cheddar cheese


  1. Preheat oven to 350°.
  2. To make flaxbread: In a medium mixing bowl, combine flax, baking powder, baking soda, and salt. Set aside. In a small mixing bowl, whisk together melted butter, eggs, milk, honey and Greek yogurt until well combined. Pour liquid into flax mixture and stir until just moistened. Let rest for 10 minutes.
  3. To assemble bake: Spoon leftover chili in an 8×8 baking dish. Cover with shredded cheddar cheese. When flaxbread is done resting, spread gently over top of cheese. Bake for 40-45 minutes or until flaxbread is browned and chili is bubbly.

Recipe courtesy of Cassie Johnson who by day is a higher ed marketing expert, but after hours obsessed with all things health and wellness. Her recipes and articles have appeared on websites for major brands and in the pages of glossy food magazines. Find her daily fitness and food adventures (and misadventures) at Back to Her Roots