Focaccia Bread (Gluten Free)
With Sun Dried Tomatoes
Ingredients (as always, as organic as possible)
Omegasentials (or ground flax seed)
6 free range/organic eggs
Coconut Flour (Sifted)
Virgin Coconut Oil
1 Tablespoon dried Basil (or 3 tablespoons fresh basil
2 Cloves Garlic (crushed)
Cup Grated Cheese (1, 2, or all three: Parmesan, Romano,
Celtic Sea Salt
Tablespoon Baking Soda
Mediterranean Organic Sun-dried
Tomatoes in Olive Oil
Mix the Omegasentials (ground flax seed) with
the quarter cup of water and set aside. There is no gluten in this
recipe, and this will take it's place. I will thicken in about
Melt the coconut oil. In a mixing bowl, put the
coconut flour, coconut oil eggs, basil, garlic, cheeses, salt and
baking soda. Mix well with an electric mixer. Pre-heat the oven to
300 degrees. When the flax has sat in the water for at least fifteen
minutes, fold it into the mixture and mix well.
Lightly grease a 9 inch round cake pan (or
square) with coconut oil and just a few drops of
Pour the mixture into the cake pan, slice up some
of the sun-dried tomatoes and embed on top, and if you want,
sprinkle with some cheese.
Bake for 40 - 45 minutes until golden brown and
firm to touch.
You can serve with a dipping sauce of olive oil
and pepper, perhaps some crushed garlic, and even spices like
rosemary, or oregano.