Ingredients
Dr Frank's Grain Free Bread/Focaccia
- 50 g pumpkin seeds
- 230 g almonds
- 45 g linseeds/flaxseed
- 15 g chia seeds
- 1.5 teaspoons pink salt
- 2 tablespoons Coconut Flour
- 30 g apple cider vinegar
- 6 eggs
- 1 tablespoons coconut oil
Accessories you need
-
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- -Preheat oven to 175C.
-Grind pumpkin seeds, 100g almonds, linseeds and chia seeds together on sp 8, 10 secs.
-Add 130g almonds and grind on sp 8, 10 seconds.
-Add bi-carb, salt, coconut flour and mix on sp 6, 6 secs.
-Add eggs, apple cider vinegar and coconut oil, mix sp 5, 5 secs. Scrape down the sides of the bowl with spatula and mix again if needed, sp 6, 3 secs.
-Spread two focaccia shaped breads onto a tray and top with toppings of your choice and olive oil OR prep a loaf tin with baking paper and add seeds OR make bun/individual focaccia sized rolls.
-Bake focaccia or rolls for 25 mins or until cooked.
-Bake loaf for 35+mins or when a skewer comes out clean.
Tip
-If you would like to replace regular eggs with a 'chia egg', use the ratio of 1 egg = 1 tabs chia seeds + 3 tabs water. I have successfully made this with up to 3 chia eggs+ 3 eggs.
-Substitute different seeds and nuts for different flavours and to use what you have.
-This bread can also be made into a flat bread to have with dips and platters.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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