flax focaccia
This fiber-dense “bread” is delicious served warm with garlic
and herb butter. It also makes great toast and works well for
Panini sandwiches.
2 cups ground flax seeds
1 tablespoon baking powder
2 tablespoons sugar
1 teaspoon salt
1 teaspoon dried rosemary
1 teaspoon dried oregano
2 tablespoons grated Parmesan
5 eggs, beaten
½ cup water
⅓ cup olive oil
Preheat oven to 350 F. Lightly grease a 10 x 15 baking pan with
sides (or line with oiled parchment paper).
Combine the first 7 ingredients in a large mixing bowl. In a
separate, smaller bowl, whisk together the eggs, water and olive
oil.
Pour the egg mixture into the dry ingredients. Stir to combine
just until a batter comes together. Set aside to allow the
batter to rest for a minute. Then pour the batter onto the
prepared pan, spreading it away from the center with a spatula
to distribute evenly.
Bake for 20 minutes. Remove from heat and let cool before
cutting into pieces with a sharp knife.
