Basil and Rosemary Focaccia

Hello Fall!

Walking outside of my apartment yesterday, I inhaled my first breath of crisp autumn air. It’s a time that makes me excited about being in my kitchen and turning on the oven after a hot summer. Such wonderful ingredients ahead! – Honey crisp apples, Brussels sprouts, butternut squash, and pumpkin galore! Let’s get cooking!

I recently had a friend over for a lunchtime/movie get-together. Of course, the first question that I asked – “Any food allergies/intolerances/preferences?” He replied that he generally eats most things except bread.

My answer – a kale salad accompanied by focaccia made with almond flour and flax seed. I am happy to say that lunch was a hit! (So that’s two people who liked this focaccia recipe – 100% is a pretty great track record!)

This recipe is actually a combination of recipes from the book “The Joy of Gluten-Free, Sugar-Free Baking” by Peter Reinhart and Denene Wallace. I’ve been quite enjoying this book, though because I do not cook with sugar substitutes I have been using raw honey or real sugar when Stevia or Splenda is called for.

Basil and Rosemary Focaccia

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Dough:

1 ½ cups (170g) flaxseed meal

1 ½ cups (170g) almond flour

2 tsp baking powder

½ tsp xanthan gum

½ tsp salt

1 cup unsweetened almond milk (or cow’s/soy/rice)

½ tsp raw honey

4 egg whites (room temperature)

Basil/Rosemary Herbed Oil:

¼ cup (57g) extra virgin olive oil

2 tbsp ripped fresh basil

1 ½ tsp sea salt

1 tbsp dried rosemary

1 tsp ground pepper

Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper (I use insulated cookie sheets – comes out perfect every time)

Make herbed oil by combining all of the ingredients in a small bowl and whisk thoroughly. Set aside

To make the dough, in a large bowl combine all dry ingredients and whisk until well combined. Add milk and honey. Mix thoroughly

In a medium bowl, mix egg whites with an electric mixer for 3-5 minutes until stiff peaks form.

Using your hands, fold the egg whites into the dough and mix, deflating the eggs as little as possible, to create a smooth, sticky dough that is slightly fluffy

Transfer dough to cookie sheet and spread evenly in a square/rectangular shape. Dough should be about ½ – ¾ inch thick

Dip fingers into the herbed oil, then dimple the dough all over the top with fingertips. Distribute oil evenly

Bake for 20 minutes, then rotate and bake for another 20-25 minutes until golden brown on the top and springy when pressed in the center

Let cool for 5 minutes before serving. Cut into 12 slices

Enjoy!

What’s coming up on the menu this fall?

– Roasted Chick Peas

– Double Fudge Banana Muffins

– Roasted Brussels Sprouts with Apple

– Pumpkin Bread Extravaganza – baking and taste-testing three different gluten free recipes!

And much more!

Stay tuned!

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