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.
2 cups roughly ground flaxseed
1 tablespoon gluten-free baking powder
1 tablespoon Italian herbs
1 teaspoon sea salt
½ cup water
1/3 cup avocado oil or light olive oil
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.
NB: All photographs used in this blog have been taken by me, and are of food I have prepared myself.
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