Well, I guess I’m on a bit of a gluten free roll here! Yesterday it was some gluten free comfort food in the form of quinoa “mac & cheese” and today another gluten free gem, rosemary flax focaccia bread.
This recipe was inspired by my nutritionist and friend, Christine Sasche, who used this bread as a wheat free option to eat during a cleanse. Using ground flaxseeds as the base, the carbs are mostly fibre. This bread has plenty of options from using it to have a nice sandwich, which I did, with chili lime chicken as the filling, or toast it up and pair it with some eggs as a satisfying, nutritious breakfast.
Making this focaccia couldn’t be simpler. Basically whisk together the dry in one bowl and whisk together the wet ingredients in another bowl. Pour the wet into the dry and mix them all together.
Let the mixture stand for a couple of minutes then pour it onto a parchment lined baking sheet brushed with oil.
Spread it evenly into a rectangle and sprinkle it with fresh rosemary. Pop into the oven and bake.
I love the smell of rosemary. My kitchen filled with it’s fragrance and I have to say it made me quite happy. It smelled homey and made me think about fall just around the corner. During the hot days of summer, I try not to use the oven as much and tend to eat more cold dinner salads or grill outdoors. With the days getting a little shorter, I feel summer coming to an end and baking will become much more frequent. There is something that is just plain comforting about baked goods.
This bread bakes for about 25 minutes and should feel springy to the touch when it’s done.
If you find yourself looking for a substitute for traditional flour based breads, something packed with fibre and nutrition, look no further!
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- Preheat oven to 350
- Line a cookie sheet with parchment paper and brush lightly with olive oil
- Whisk together dry ingredients in a medium sized bowl
- In a separate bowl whisk together dry ingredients
- Combine wet and dry ingredients and stir well. Let mixture stand for 2-3 minutes to thicken a bit
- Pour mixture onto parchment lined sheet and spread into a rectangle
- Sprinkle with rosemary and bake for 25 minutes. It should feel springy to the touch
- Let cool for 10-15 minutes before slicing