Rosemary Flax Focaccia

2013-02-10
  • Servings : 4
  • Prep Time : 0m
  • Cook Time : 4m
  • Ready In : 0m
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In a large bowl, pour the flax seed meal, coconut sugar, salt, and baking powder and mix well. Add oil, the water and the eggs and mix those together well. Let this set for two to three minutes to thicken. If you have a silicon mat place that on a baking tray. If not, you can use oiled parchment paper.

Pour the batter into the pan, spread this out on your pan to whatever thickness you desire, at least a 1/2 inch thick. Sprinkle with rosemary and sea salt. Bake in the oven at 350 degrees for about 20 minutes or until it bounces back.

Remove from oven and brush with butter or olive oil and let this cool for about 20 minutes, and then cut the bread as you like.

Ingredients

  • 1/3 cup coconut oil, melted
  • 1/2 cup water
  • 1/2 teaspoon salt
  • 1 Tablespoon coconut sugar
  • 1 Tablespoon baking powder
  • 5 eggs, beaten
  • 2 cups flax meal
  • Rosemary
  • coarse sea salt

Method

Recipe Type: , Tags:

I am 52 and I teach Natural Cooking Classes in my home. I teach RAW, Vegan, Vegetarian, Gourmet , Always Gluten Free, Usually Grain Free. I have been a part of in the Health Food Industry for 35 plus years. I have been cooking pretty much my whole life. I also Love to exercise and garden and Spend time with Friends and Family


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Recipe Comments

Comments (3)

  1. posted by Ericka on February 10, 2013

    I think I’ll add some minced garlic to this :)

  2. posted by BlPahl on March 6, 2013

    Would this work as a pizza crust?

  3. posted by jnbkab50 on November 5, 2013

    i just made this recipe and it came out great soooo surprised. i added the rosemary to the dry ingredients and then topped with sun-dried tomatoes and black olive slices and when it was done i topped with shaved Parmesan very yummie i also used my stoneware to cook it on as it only browns and not burns what you bake. and yes this would make a great pizza crust. the upside it is packed with fiber, protein and healthy fat. thanks so much for the recipe.

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