Flax Seed Focaccia

Today's post is written by Jenny Phillips who specialises in supporting cancer patients with diet & lifestyle interventions. She herself recovered from breast cancer 10 years ago. 

Jenny is hosting a cookery workshop with Yes to Life in Brighton on Saturday March 7th, if you are interested in coming along please click here for more information.

In this recipe Jenny offers us an alternative to wheat that will have any bread lover fantasising...

Science is consistently showing that the dominance of grains and processed carbohydrates in our modern diet is potentially an issue for health. From a cancer point of view, cutting down or even excluding wheat from your diet is a positive move (read more here) But what to eat instead?

This recipe is really easy to make, and replaces traditional wheat flour with a blend of flax seeds (rich in omega 3) and oats. The addition of eggs too make it a good protein source, and it tastes delicious.


Prep time – 5 mins 
Cook time – 20 mins

Ingredients:

210g flax seeds (or 50:50 flax and oats) ground to a flour
2 tsp baking powder
½ tsp salt
3 beaten eggs
85ml water
55ml olive oil

Preparation

Preheat oven to 180 degrees. Oil a small baking tray (9 x 7 inch pan with sides is ideal)

1) Mix the dry ingredients well. If you are using a blender to grind the seeds and oats, you can combine all of the dry ingredients and blitz, then empty into a bowl.

2) Add the wet ingredients, and combine well

3) Pour the batter into tray. Spread to an even thickness, and sprinkle with nuts and seeds (optional)

5) Bake for about 20 minutes, until it springs back when you touch the top and/or is visibly browning.

6) Cool and cut into slices. Keep refrigerated in an airtight container.

Variation – add sundried tomatoes, chopped olives etc to the batter mix; top with sunflower seeds


Jenny is hosting a cookery workshop with Yes to Life in Brighton on Saturday March 7th, if you are interested in coming along please click here for more information

To find out more about Jenny and the work she does at Inspired Nutrition, please visit the website

Find more of Jenny's creations on the recipes page