Rosemary and Thyme Focaccia Bread

I used to love conventional focaccia bread with soup.


1 ½ cups almond flour 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 5 eggs ¼ cup coconut oil, melted 1 tablespoon apple cider vinegar

Now I can enjoy it again with this simple recipe. This simple recipe is gluten free and grain free, making it easy to digest and packed full of nutrients great for the body. Can use fresh for sandwiches and I made two loafs and froze the second, was great straight from the freezer for toast. Was amazing to have with boiled eggs for breakfast.

Cooking Instructions

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.

Thanks to Petra Merrick Photography for these beautiful photos.




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