It’s grain free and even vegan (if need be) to boot and is one of our family’s favorites. It’s a very forgiving recipe that you won’t even need my gluten-free baking tips for :).
And if you haven’t heard about how healthy flax is, then read on.
This focaccia bread is well, just great.
We’ve been eating flax seeds for years, but mainly in shakes and as a substitute for eggs in baking, but this bread is a great way to get the health benefits of flax into your family.
The Benefits of Flaxseed:
- high in omega-3 essential fatty acids
- high in fiber
- high in antioxidants
Sounds like a good idea to get you and your family to eat more of this wonderfood, right? Well here’s how!
I’ve shared this Focaccia Flax Bread with a number of folks, and everyone has asked for the recipe. It has a nice deep flavor and pleasing texture. And it’s a great bread alternative for those on gluten free diets. Gluten free folks need to take great care not to load up on refined starches for those do damage to their already compromised digestive systems. Alternatives like this are pleasing both to the palate and also healthy for your body.
If you’re not that familiar with flax seeds, there are two varieties–light and dark. The bread in the photo above was made with dark seeds. The light ones will (of course :-)) produce a lighter-colored bread, but from what I understand, there is no difference in nutritional value and we haven’t found there to be a taste difference either.
The light (golden) flax seeds are more expensive, so save your money (unless, of course, you really need the lighter variety for some reason) and buy the dark variety.
By the way, any of the following links may be affiliate links. If you click on them and make a purchase, I might make a commission. Your support is much appreciated and helps keep this free resource up and running.
Serving Ideas: Top / Serve This Great Gluten Free Bread with:
- Homemade Nut or Seed Butter (and jam if you like)
- Savory Hummus
- Homemade Egg-Free Mayo with cheese, veggies, shredded carrots, etc. Makes a great sandwich! (that’s what is on the sandwich in the main photo)
- Fried Egg and Cheese
- Nothing! Just eat it plain! I can barely keep my son out of it so this is how it mainly gets eaten in our home.
What You Will Need
- Flax Seed Meal
- Baking Powder
- Salt (I recommend Real Salt)
- Healthy Sweetener (optional: sucanat or coconut sugar would be goo options. I use xylitol or stevia extract for a candida-friendly option)
- Eggs (or equivalent alternative like Ener-G Egg Replacer.* See my Homemade Powdered Egg Replacer. For a low-carb option use a flax, chia, or gelatin egg)
- Water (I recommend reverse osmosis filtered)
- Coconut Oil (other healthy fats may be substituted)
Notes on stevia:
You can use other sweeteners for this recipe, but in case you happen to use stevia, here are some tips for its use.
Stevia is super sweet so you only need a tad. I bought these (the links are affiliate links) scoops and use the 2nd smallest as “1 scoop”, or 1/32 of a tsp.
Yes, it’s THAT sweet!
Hope you love it as much as we do.
- 2 cups flax seed meal
- 1 Tbsp baking powder
- 1 teaspoon salt (I recommend Real Salt)
- 1-2 Tbsps healthy sweetener (optional: sucanat or coconut sugar would be good options. I use xylitol or 1 scoop stevia extract for a candida-friendly option)
- 5 beaten eggs (or equivalent alternative like Ener-G Egg Replacer. See my Homemade Powdered Egg Replacer. For a low-carb option use a flax, chia, or gelatin egg)
- ½ cup water (I recommend reverse osmosis filtered)
- ⅓ cup coconut oil, melted (other healthy fats may be substituted)
- Preheat oven to 350 F. Grease pans (coconut oil works great!). * See below for pan selection information.
- Mix dry ingredients well -- a whisk works well.
- Add wets to dries and combine well. If using eggs, make sure there aren't obvious strings of egg in the batter.
- Let batter set for 2 to 3 minutes to thicken up some (leave it too long and it gets past the point where it's easy to spread.)
- Spoon batter into pan and spread out.
- Bake for about 20 minutes, until it springs back when you touch the top and/or is visibly browned.
- Cool and cut into whatever size slices you want.
- 4 cups of flax seeds yield about 6 – 6 1/2 cups flax meal. If you have extra after grinding, just store it in the fridge or freezer for adding to smoothies, etc.
- Eggs – If you are not a fan of eggs, using all 5 might be a bit much for you. You can try using 3-4 and substituting an egg alternative for the remaining eggs.
Pan sizes and conversion info:
One recipe will fit well in a 10×15 pan. To use 2 9×13 pans, make 1 1/2 recipes.
3 recipes covers 2 large circular baking stones.
If you really want to bake in bulk, make 4 1/2 recipes for 2 large size pizza stones and 2 9×13 pans (this is what I always do since we eat it up so quickly!)
Here are the measurements for 4 1/2 batches:
9 cups flax meal
4 1/2 T baking powder
4 1/2 t salt
4 1/2 T sweetener (using the lower measurement)
22 eggs, or equivalent
2 1/4 cups water
1 1/2 cups coconut oil
The baking stones really make clean up easy and there is no greasing necessary. No need to grease and clean up is a snap!
Note also that this post is one of the first ones that I put on my blog. I realize now that this recipe is on numerous sites around the internet–some with variations and some without. I do not recall where this recipe came from, but obviously there are a lot of people who love it as much as we do!
How about you?
What would you serve this bread with?
Source: Web Md