Flax Focaccia Bread – gluten free, grain free, dairy free, refined sugar or sugar free

This recipe is a Thermomix conversion for a fabulous flax focaccia bread from Elana’s Pantry. The texture is fabulous, as is the taste, and it cuts and toasts wonderfully well. If you don’t have a Thermomix you can find the original recipe here. This focaccia is best enjoyed on the day you make it. Happy baking!

  • 240g (or 2 cups) flax seed (linseed) or golden flax meal
  • 1 teaspoon baking soda (bi-carb)
  • ½ teaspoon cream of tartar
  • 1 teaspoon sea salt
  • 1 tablespoon liquid sweetener (honey, maple syrup, rice malt syrup) – or you can leave it out…it works just as well without a sweetener
  • 5 eggs
  • 110g (or ½ cup) water
  • 55g (or ⅓ cup) oil (we used macadamia)
  1. Preheat oven to 180°C.
  2. If you are milling your own flax meal, place the flax seed in the TM bowl and mill on speed 9 for 30 seconds to 1 minute or until fine.
  3. In the TM bowl combine flax meal, baking soda, cream of tartar and salt. Mix on speed 4 for 5 seconds.
  4. Add eggs, water, sweetener and oil and mix on speed 5 for 10 seconds.
  5. Scrape down the sides of the bowl and mix again on speed 5 for 10 seconds.
  6. Pour batter into a greased 9 x 13 inch baking dish (we used a lasagna dish) and smooth with the back of a wet spoon.
  7. Bake for 20 minutes or so until a knife or skewer comes out clean.
  8. Remove from oven and cool.

We’ve found that this bread stores best wrapped up in a tea towel, rather than in a container which has a tendency to make it a little doughy.

IMG_3357 IMG_3359 IMG_3363 IMG_3364

Be Sociable, Share!

About Tash

Forensic Technologist that loves animals and food :-) Passionate about cooking, animal welfare, food and animal photography and the environment.
This entry was posted in Uncategorized and tagged , , , , , . Bookmark the permalink.

Leave a Reply