This is delicious, nutritious bread made using flaxseeds so it is gluten free. This recipe is from Susan Jane White. It is focaccia style bread so it is sliced on the horizontal instead of vertically. Flaxseed is so nutritious for you; it has lots of minerals, fibre ,omega 3 fatty acids and antioxidants. The molasses is rich in iron and vitamin B for energy.
Ingredients:
2 cups milled flaxseed / linseed (approximately 220g)
3 teaspoons dried oregano
2 teaspoons baking powder
4 eggs
½ cup regular or plant milk (125ml)
2 tablespoons of black strap molasses or honey, warmed until runny
4 tablespoons extra virgin olive (60ml)
Handful of black olives, stones removed
Method:
1. Preheat oven to 180°C.
2. Line a 10 x 8 inch baking dish with parchment paper.
3. Combine the ground flaxseed, oregano and baking powder together in a large bowl.
4. In a separate bowl, mix the eggs, milk, molasses and oil until thoroughly united.
5. Chop up the olives, adding them to the wet ingredients.
6. Now add wet to dry, and immediately pour into your lined baking tray.
7. Spread evenly, and sprinkle a little more dried oregano & sea salt on top .
8. Bake for about 25 minutes.
9. Remove from oven and its tin. Allow to cool for 25 minutes on a wire rack.
Serving suggestion:
Slice horizontally and spread with hummus, or spread with avocado on one side, wild garlic pesto on the other and mixed green leaves in the centre. Or serve to the side with your favourite soup.
Storage:
This keeps well for 3-4 days in the fridge. It freezes very well.
