23 Dec Walnut Focaccia Bread – Gluten Free, Grain Free, Dairy Free
I adapted this recipe from my Rosemary and Thyme Focaccia bread, as I didn’t have any almond flour left. So I thought I would try it with walnuts instead. Turns out to be a pretty amazing combination. This bread is so delicious, I took it as a platter along with some kale and basil chutney to a bbq. Was perfect!
2 cups walnut flour ( get 2 cups of walnuts and place into blender or food processor. Blitz into a crumbs)
2 tablespoons coconut flour
2 tablespoons LSA (ground linseed, almond and sunflower seeds)
2 tablespoons fresh rosemary and thyme
¼ teaspoon sea salt
1 ½ teaspoons baking soda
¼ cup coconut oil, melted
1 tablespoon apple cider vinegar
- Preheat oven to 150 C/300 F and line a bread tin with baking paper.
- In a bowl combine almond flour, coconut flour, LSA, chopped herbs, salt, baking soda and whisk until combined. Then add in eggs, melted coconut oil and vinegar. Whisk until smooth and combined.
- Pour the batter into the bread tin and bake for 30-40 minutes or until golden and knife comes out clean.