Focaccia-Style Flax Bread – Savory

Ready for the oven!

For this recipe:

  • 1/3 cup of coconut oil
  • 1/2 cup of water (I used Almond milk)
  • 1 teaspoon of salt
  • 1 tablespoon of artificial sweetener (I used honey from our hives)
  • 1 tablespoon of baking powder
  • 5 eggs beaten together well
  • 1 1/2 cups of flax seed meal
  • 1/2 cup quinoa flour
  • 1/4 cup chopped Kalamata olives (1/8 c. mixed into the batter, the remainder for sprinkling on top)

Topping – remaining 1/8 c. chopped olives, 1 Tbsp each Herb de Provence and dried Rosemary

First pre-heat the oven to 350 degrees F.

Mix the Low Carb Bread Ingredients

In a large bowl, pour the flax seed meal, the artificial sweetener (if this is what you’re using), the salt, and the baking powder and mix well.

Add the liquids, oil,  water,  eggs, (honey) and mix those together well. Let this set for two to three minutes to thicken.

Form the Low Carb Flax Bread

Pour this into a 8″ X 8″ pan coated with cooking oil (I used coconut oil), sprinkle topping  onto bread…

Bake the Low Carb Bread

Put this into the oven at 350 degrees for about 25 minutes. The bread is done when a knife inserted into the middle of the bread comes out clean. Finally let this cool for about twenty minutes, and then take a spatula or knife and cut the bread as you like.

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