Last week, I gave you a list of gut-healing foods to try, including a new favorite of mine: Gluten-Free Focaccia Bread. To me, it’s the best thing since, well, sliced bread!
Some of you may know that I follow the Ketogenic Diet, so I’m always on the lookout for low-carb, low-sugar recipes. Made with ground flaxseeds or flax meal, this bread ticks all the right boxes. Not to mention, the herbs and spices make it taste just like traditional focaccia bread, but without all the refined ingredients.
Of course, versions of this recipe have been around for a while, but I give it my own Gut Girl spin by incorporating dried onion flakes. I also add a dash of probiotic seasoning for extra flavor—and a dose of belly-boosting bacteria.
The great thing about flax bread is that you can use it anywhere you would use regular bread. So you can say, goodbye to those carb cravings! My favorite way to enjoy this recipe is by making a simple sandwich with avocado and cultured veggies. I also like to slather it with organic almond or peanut butter.
Once you’ve mastered it, you can really get creative. Make up a batch (or two) for picnics, road trips and back-to-school lunches.
2 cups ground flaxseeds or flax meal
1 Tbsp. Flavor Plus Probiotic Italian Seasoning
1 Tbsp. dried onion flakes
1 Tbsp. garlic powder
1 Tbsp. baking powder
1 Tbsp. baking soda
1 tsp. sea salt
5 large eggs
½ cup water
¼ cup olive or coconut oil
- Preheat the oven to 350° F. Line a loaf pan with parchment paper or line muffin tins to make buns.
- In a large bowl, combine the dry ingredients.
- In a blender, combine the wet ingredients and blend until it yields a foamy texture.
- Add the wet mixture to the dry mixture and gently mix.
- Let the batter sit for a few minutes to thicken up.
- Pour the batter into the loaf pan or muffin tins.
- Bake for 20 minutes or until golden.
- Remove from oven and put the bread or buns onto a cooling rack.
Ready for a bite? Try this recipe and let me know what you think. Plus, be sure to snap a picture of your finished Focaccia Bread and tag me on Instagram so I can see (you can see my batch there, too!).