- 1
Ingredients
- Bread:
- 2 cups golden flaxmeal
- 1 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1 teaspoon celtic sea salt
- 1 tablespoon agave nectar or honey
- 5 eggs, whisked
- 1/2 cup water
- 1/3 cup olive oil
- Rosemary Parsley Topping:
- 1 batch focaccia
- 1 small onion, minced
- 1/4 cup parsley, finely chopped
- 1 tablespoon rosemary, minced
- 1/4 cup olive oil
Preparation
Step 1
Bread:
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 9 x 13 inch baking dish
Bake at 350° for 20 minutes or so until a knife comes out clean
Remove from oven and cool
Rosemary Parsley Topping:
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
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