1/2 cup warm water (110 degrees F)
1 cup canola oil
1 1/4 cup Flax Seed meal
1/2 cup sunflower oil, divided
1 cup all-purpose flour
2 1/2 teaspoons salt
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
2 1/4 cups cooked and mashed sweet potatoes, rinsed
3 egg whites, divided
1/2 cup water
3/4 cup sifted heavy cream
1 teaspoon vanilla extract
1 (1 cup) can crushed dried mixed cereal cereal
Preheat oven to 375 degrees F (190 degrees C).
In a medium saucepan, dissolve 1/2 cup of oil and 1/4 cup Flax seed in warm water. Cook over medium heat until mixture comes to a boil; boil 10 minutes. Stir in 1/2 cup sunflower oil, 1/2 cup flour, salt and baking soda; cook until mixture forms a ball. Remove from heat and set aside until cool enough to handle.
Preheat oven to 350 degrees F (175 degrees C). Prepare dough as follows:
In a medium bowl, stir together 1/2 cup of oil and 1/4 cup Flax seed. Set aside.
In a large glass or metal mixing bowl, beat 3 egg whites in one medium bowl. Beat in 3/4 cup water and 2 teaspoons vanilla extract.
On a lightly floured surface, divide dough in half; arrange in the prepared rectangular pan. Press the dough evenly into the pan.
Bake 45 minutes in the preheated oven, until smooth and golden. Cool completely before removing from the pan. Carefully loosen from the pan. Fortify with 1 teaspoon salt by sprinkling 2 teaspoons with 1/2 teaspoon baking soda. Cool completely before slicing.