Paleo flaxseed focaccia
Chef:
Linwoods
Prep:
10 mins
Cook:
25 mins
Flaxseeds are great for lowering blood cholesterol and, as the bread contains no flour or grains, it is perfect for those on the Paleo diet.
180g Linwoods Milled Organic Flaxseed
3 tsp dried oregano
2 tsp baking powder
4 eggs
120ml regular or almond milk
2 tbsp black strap molasses, warmed until runny
4 tbsp extra virgin olive oil
Handful of black olives, stones removed
10-12 small sun-dried or sun-blushed tomatoes
Preheat conventional ovens to 180°C/ 160°C fan/ 350°F/ gas mark 4
Lightly oil a small baking tray, a few inches smaller in height than an A4 page.
Combine the Linwoods Milled Organic Flaxseed, baking powder and 2 teaspoons of the oregano together in a large bowl.
In a separate bowl, mix the eggs, milk, molasses and oil until thoroughly united.
Chop up the olives and sun-dried tomatoes, adding them to the wet ingredients.
Now add wet to dry, and immediately pour into your pre-greased baking tray.
Spread evenly, and sprinkle one teaspoon of dried oregano.
Bake for about 25 minutes.
Remove from oven and its tin. Allow to cool for 25 minutes on a wire rack.
Best eaten within 2 days or stuffed in the freezer for another day.
Serves
makes 1 loaf
Preparation Time
10 minutes
Cooking Time
25 minutes
Main ingredients
Fruit, Eggs
Recipe Type
Healthy
Level of Difficulty
Easy
