Focaccia Bread (Gluten Free)

First Do No Harm

Focaccia Bread (Gluten Free)
With Sun Dried Tomatoes

Ingredients (as always, as organic as possible)

¼ Cup of Omegasentials (or ground flax seed)
¼ Cup Water
6 free range/organic eggs
1 Cup Coconut Flour (Sifted)
¼ Cup Virgin Coconut Oil
1 Tablespoon dried Basil (or 3 tablespoons fresh basil chopped)
2 Cloves Garlic (crushed)
⅓ Cup Grated Cheese (1, 2, or all three: Parmesan, Romano, Asiago)
1 teaspoon Celtic Sea Salt
1 Tablespoon Baking Soda
1 Bottle 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 fifteen minutes.

Melt the coconut oil. In a mixing bowl, put the (SIFTED) 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 liquid lecithin.

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.

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