I had one of those nights where I woke up at 4am and couldn’t get back to sleep.  A cup of tea and back to bed to browse the newspaper headlines (boring) and then search for interesting recipes.

My search paid off as I discovered Healthful Pursuits recipe for this gluten-free focaccia for which I had all ingredients except the Italian herbs.  I substituted oregano, and my husband woke up to the lovely aroma of baking bread.

It is such a quick and simple recipe and one which could be slightly altered by adding different herbs, that I think it will become a firm favourite of ours.  The bread toasts beautifully; could be sliced in half to make sandwiches but would be delicious dipped in oil/vinegar, spread with a salsa or anything else you can think of.  It takes just a few minutes to mix the ingredients and 20 minutes to bake.  What could be easier.  It also freezes well which is always an added bonus.

INGREDIENTS:

2 cups roughly ground flaxseed
1 tablespoon gluten-free baking powder
1 tablespoon Italian herbs
1 teaspoon sea salt
5 eggs
½ cup water
1/3 cup avocado oil or light olive oil

METHOD:

Line a 13” x 9” baking tin with parchment.
Mix the dry ingredients together in a large bowl.

Blitz the eggs, water and oil in a Nutribullet or high-speed blender until frothy.

Pour the frothy mix on to the dry ingredients and stir until just incorporated. Leave fluffy.

Allow to stand for about 3 minutes before putting into baking tin.

BAKE for about 20 minutes at 350°F.

Lift out of tin on to rack to cool, and remove parchment.

Cut into about 12 pieces.

Flaxseed Focaccia

NB: All photographs used in this blog have been taken by me, and are of food I have prepared myself.