Flax Focaccia Bread Base with Rosemary Parsley Top Recipe
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Ingredients
Flax Focaccia Bread Base2 cups flax meal
1 teaspoon baking soda
1/2 teaspoon cream of tartar
1 teaspoon celtic sea salt
1 tablespoon agave nectar
5 eggs, whisked
½ cup water
⅓ cup olive oil
Rosemary Parsley Topping
1 batch focaccia
1 small onion, minced
¼ cup parsley, finely chopped
1 tablespoon rosemary, minced
¼ cup olive oil
How to make Flax Focaccia Bread Base with Rosemary Parsley Top
Flax Focaccia Bread Base
- In a large bowl combine flax meal, baking soda, cream of tartar and salt
- In a smaller bowl, mix together agave, eggs, water and olive oil
- Stir wet ingredients into dry, mixing well, then allow to stand for 2-3 minutes so that batter thickens
- Pour batter into a 11-by-7-Inch pyrex baking dish
- Bake at 350° for 20 minutes or so until a knife comes out clean
- Remove from oven and cool
- Slice focaccia bread into squares and place on a parchment lined baking sheet
- In a small bowl, combine onion, parsley, rosemary and olive oil
- Spoon mixture onto bread squares
- Bake at 350° until onions are browned
- Remove from oven and bread will be crunchy; drizzle with more olive oil if desired
- Serve
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elanaspantry saysHi Paula, I grind it in the dry container of my vita mix --don't ever buy it already ground, it's more expensive and possibly rancid...
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Interesting idea and so healthy!! Do you use grain grinder to make flax meal yourself?? or is it possible to buy ready one??