Flax Focaccia Bread Base With Rosemary Parsley Topping |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 8 |
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This is the bread recipe that changed my life -well, at least temporarily, in a small way. Please see the full post below for the Rosemary Parsley Topping portion of this recipe :-) /flax-focaccia-becomes-parsely-bruschetta/ Ingredients:
2 cups flax seed meal |
2 teaspoons baking soda |
1 teaspoon cream of tartar |
1 teaspoon celtic sea salt |
1 tablespoon agave nectar |
5 eggs, whisked |
1/2 cup water |
1/3 cup olive oil |
Directions:
1. In a large bowl combine flax meal, baking soda, cream of tartar and salt.
2. In a smaller bowl, mix together agave, eggs, water and olive oil.
3. Stir wet ingredients into dry, mixing well, then allow to stand for 2-3 minutes so that batter thickens.
4. Pour batter into a 11-by-7-Inch pyrex baking dish.
5. Bake at 350°F for 20 minutes or so until a knife comes out clean.
6. Remove from oven and cool.
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