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 […]
INGREDIENTS
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 5 eggs ¼ cup coconut oil, melted 1 tablespoon apple cider vinegar
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!
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.
