Giving up bread is hard. It’s your toast, your sandwich, your garlic bread, the nan with your curry… There are so many different breads out there for every taste bud, but when you start to make cleaner choices, it’s very hard to find a bread that is truly clean in terms of being gluten free, dairy free, grain free, sugar free, yeast free, corn free and nut free. Right?

Once I discovered I had a gluten intolerance, it just made even more sense to really stick to my genotype eating, where bread is really a no no except for manna or other breads that just didn’t taste like bread. For me I would rather go without if I can’t find a comparable.

Enter the clean delicious Flaxseed Focaccia!

There are some very exciting flaxseed uses and I want to share something with you here. Now, I can’t take credit for the recipe, that goes to Leanne Vogel who has some wonderful pictures of the whole process on her website; I just tweaked it a little.

Ingredients:

2 cups organic cold milled flaxseed

1 tbsp. organic gluten free baking powder

1 tbsp. organic Italian herb mix (I’ve used herbed almond flour here too!)

1 tbsp. sea salt

5 large local eggs

1/2 cup filtered water

1/3 cup extra virgin olive oil or grapeseed oil

flax seeds uses_2

What To Do:

Preheat oven to 350F and line a 13×9 baking pan with parchment paper draped over the sides and set it aside.

I have used a few different pans, medium rectangular works pretty well, even the Corning Ware ones that are more oval shaped. You just end up with some rounded pieces of bread. #custom

Combine the flaxseed, baking powder, herb mix and sea salt in a large bowl and use a whisk to combine fully. Set it aside.

Add eggs, water and oil to your blender and blend on high for 30 seconds, until foamy.

Transfer your blender mixture to the bowl with the dry ingredients. Stir with a spatula, just until incorporated. Allow it to sit for three minutes.

Drop the mixture evenly into your pan and smooth it with the back of the spatula. It will be very thick, and it will cook exactly the way you shape it. Place it in the preheated oven.

Bake it for 20 minutes, until the top is golden. It will be bubbling tiny bubbles and look amazing. I like to give it a broil for about 30-45 seconds to give it a nice browning on top but be careful with this technique because if you walk away…well, you’re starting over. #aintnobodygottimefodat

Remove it from the oven and lift it via the edges of the parchment paper onto a cooling rack or place it upside down on a plate (I don’t have a cooling rack). Peel the parchment paper off the bottom and allow it to cool for an hour or more.

Cut it into 12 pieces.

You can toast it and I like to make a loaf to freeze as I don’t eat much bread anymore (I’ve been away too long!). It’s great to pair with soups, a cute yet very filling sandwich, or slather on some with garlic ghee to go with your quinoa spaghetti.

Where are those recipes you ask? Stay tuned!

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