Paleo Flax ‘Focaccia’ (gluten free)
I have quite alot of gluten free recipes but I was excited to find this one from Susan Jane White, ww.susanjanewhite.com. It’s low in carbohydrate and full of hormone balancing flax seeds, super for oestrogen regulation*. Flax is an oestrogen adaptogen and contains the highest amount of lignans, a form of polyphenols, which are high in phytoestrogens. They also contain omega 3 fatty acids, alpha linolenic acid, the lignan secoisolariciresinol diglucoside and fibre.
This recipe also contains black strap molasses, which I love for its B vitamins and also as a rich source of iron. It sits on the low to moderate threshold on the GI index and therefore makes it a relatively low carbohydrate bread
Ingredients
2 cups ground flaxseed (around 220g)
3 teaspoons dried oregano
2 teaspoons baking powder
4 eggs
1/2 cup milk of choice
2 tbsp blackstrap molasses
4 tbsp extra virgin olive oil
Handful of olives, stoned
10-12 sun dried or sunblush tomatoes
Method
Preheat oven to 180 deg or 160 fan.
Lightly oil a small baking tray - about the size of an A4 page.
Combine the ground flax, oregano and baking powder together in a large bowl.
In a separate bowl, mix the eggs, milk, molasses and oil until thoroughly combined.
Chop the olives and tomatoes, adding them to the wet ingredients.
Now add wet to dry and immediately pour into a pre-greased tray.
Spread evenly, and sprinkle a little more dried oregano on the top.
Bake for 25 mins or until a cocktail stick comes out clean.
Remove from the oven and tin. Allow to cool for 25 mins on a wire rack.
This freezes really well. I cut into slices and freeze it immediately so I don’t over indulge!
*Dietary Flaxseed as a Strategy for Improving Human Health. Parikh et. al (2019) https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6567199/