I’ve been making flax focaccia for the last few years. My friends and family lovingly call it “poop bread,” because a square each day is a great way to keep things moving!
As much as I love my “poop bread,” I recently tweaked the recipe. The original recipe contained 2 cups of flaxseed (gulp! too much!), and so I experimented with alternatives. Thus, “flax focaccia take 2” was born (or perhaps I should call it #2 bread, since it’s the second edition AND it helps you stay regular).
Why limit flax?
Flax is a true superfood with tons of fiber and essential fatty acids. It’s great for gluten-free, low-carb baking AND there’s evidence that lignans in flax may help combat estrogen dominance (a very common condition among women today). Lignans may also have anti-cancer benefits! However, since lignans are a phytoestrogen (plant estrogen) it’s possible that too much can contribute to hormonal imbalance. Furthermore, it’s a FACT that excess flax can cause gas and bloating. Ugh.
My revised flax focaccia is a delicious way to start the day, especially when you spread a thin layer of coconut oil on top of your square and sprinkle it with kosher salt!
Completely free of refined sugar, the sweetness in this flatbread comes from the warm, comforting flavors of vanilla, cinnamon, and nutmeg. If you don’t like raisins, leave them out… But they’re a pretty fantastic addition.
With the “trifecta” of protein, healthy fats, and fiber you can feel good about starting your day with a square of this goodness!
Flax Focaccia Take Two
- 3/4 cup ground flaxseed (golden or regular… freshly ground is ideal)
- 5 Tbsp coconut flour (sift or stir first, to remove lumps)
- 1 Tbsp baking powder (try this grain-free version from Whole New Mom)
- 1 Tbsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp sea salt
- 1/3 cup grapeseed oil or olive oil (or melted coconut oil, although this will make the bread slightly denser)
- 1/2 cup water
- 2 tsp pure vanilla extract
- 5 eggs
- 1/2 cup organic raisins
Preheat oven to 325 F / 160 C.
Mix together ground flaxseed, baking powder, salt, cinnamon, and nutmeg. Stir in the oil, water, vanilla, and eggs. Mix until combined. Fold in raisins.
Allow mixture to rest while preparing your pan. Lightly grease a 9×13 baking pan and/or line with parchment paper.
Pour mixture into prepared pan. Bake for 20-25 minutes until the top is golden. Let cool. Cut into squares (approximately 12) and serve. Store leftovers in the fridge.
Topped with natural peanut butter: