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Dr Frank's Paleo Grain Free Bread/Focaccia



8 person(s)

Dr Frank's Grain Free Bread/Focaccia

  • 50 g pumpkin seeds
  • 230 g almonds
  • 45 g linseeds/flaxseed
  • 15 g chia seeds
  • 1.5 teaspoons pink salt
  • 2 tablespoons Coconut Flour
  • 30 g apple cider vinegar
  • 6 eggs
  • 1 tablespoons coconut oil
  • 6
  • 7
  • 8
  • 9

Recipe's preparation

  1. -Preheat oven to 175C.
    -Grind pumpkin seeds, 100g almonds, linseeds and chia seeds together on sp 8, 10 secs.
    -Add 130g almonds and grind on sp 8, 10 seconds.
    -Add bi-carb, salt, coconut flour and mix on sp 6, 6 secs.
    -Add eggs, apple cider vinegar and coconut oil, mix sp 5, 5 secs. Scrape down the sides of the bowl with spatula and mix again if needed, sp 6, 3 secs.
    -Spread two focaccia shaped breads onto a tray and top with toppings of your choice and olive oil OR prep a loaf tin with baking paper and add seeds OR make bun/individual focaccia sized rolls.
    -Bake focaccia or rolls for 25 mins or until cooked.
    -Bake loaf for 35+mins or when a skewer comes out clean.

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-If you would like to replace regular eggs with a 'chia egg', use the ratio of 1 egg = 1 tabs chia seeds + 3 tabs water. I have successfully made this with up to 3 chia eggs+ 3 eggs.
-Substitute different seeds and nuts for different flavours and to use what you have.
-This bread can also be made into a flat bread to have with dips and platters.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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