Gluten-free Flax Focaccia
A really quick and healthy gluten-free focaccia-style bread made with ground flax. This super nutty bread works brilliantly as toast! It's so much more delicious than I ever imagined flax and eggs could be.
- 6.5 tablespoons flax seed meal
- ½ teaspoon baking powder slightly heaped
- scant ¼ teaspoon salt
- ½ teaspoon sugar slightly heaped
- 1 egg
- 1.5 tablespoons olive oil
- 1.5 tablespoons water
Preheat oven to 350 degrees F. In a bowl, whisk together the flax, baking powder, salt and sugar. Stir in the egg, oil and water until thoroughly combined. Immediately pour into greased muffin tins or onto a greased baking sheet. (If using a baking sheet, just spread the mixture as thinly or thickly as you like--it doesn't need to stretch across the entire sheet.)
Bake for about 15 minutes, or until the bread looks browned and the top feels firm to the touch.
To turn into croutons, chop up the bread into chunks and toast in a skillet with some olive oil and a sprinkle of salt, pepper and rosemary over medium heat for 5-10 minutes, or until crispy.