Paleo flaxseed focaccia

Chef: Linwoods

Prep: 10 mins

Cook: 25 mins

Flaxseeds are great for lowering blood cholesterol and, as the bread contains no flour or grains, it is perfect for those on the Paleo diet.

180g Linwoods Milled Organic Flaxseed

3 tsp dried oregano

2 tsp baking powder

4 eggs

120ml regular or almond milk

2 tbsp black strap molasses, warmed until runny

4 tbsp extra virgin olive oil

Handful of black olives, stones removed

10-12 small sun-dried or sun-blushed tomatoes

Preheat conventional ovens to 180°C/ 160°C fan/ 350°F/ gas mark 4

Lightly oil a small baking tray, a few inches smaller in height than an A4 page.

Combine the Linwoods Milled Organic Flaxseed, baking powder and 2 teaspoons of the oregano together in a large bowl.

In a separate bowl, mix the eggs, milk, molasses and oil until thoroughly united.

Chop up the olives and sun-dried tomatoes, adding them to the wet ingredients.

Now add wet to dry, and immediately pour into your pre-greased baking tray.

Spread evenly, and sprinkle one teaspoon of dried oregano.

Bake for about 25 minutes.

Remove from oven and its tin. Allow to cool for 25 minutes on a wire rack.

Best eaten within 2 days or stuffed in the freezer for another day.

Serves
makes 1 loaf

Preparation Time
10 minutes

Cooking Time
25 minutes

Main ingredients
Fruit, Eggs

Recipe Type
Healthy

Level of Difficulty
Easy

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