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Gluten Free Grain Free Focaccia


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Ingredients

4 portion(s)

Focaccia

  • 3 sprigs rosemarry, leaves only
  • 1 clove garlic
  • 20 grams chia seeds
  • 30 grams water
  • 100 grams raw almonds
  • 75 grams Tapioca or arrowroot starch
  • 1 tsp bicarb soda
  • 20 grams apple cider vinegar
  • 3 eggs
  • 1/2 tsp salt
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Recipe's preparation

    Focaccia
  1. 1. Chop rosemarry and garlic 3 sec speed 7 - set aside.

     

    2. Make chia gel by soaking chia seeds in water while preparing dry ingredients - use a small bowl or your MC.

     

    3. Mill almonds in TM bowl 10 sec speed 7.

     

    4. Add tapioca/arrowroot, bicarb and salt and mix 10 sec speed 5.

     

    5. Add chia gel, eggs and apple cider vinegar - mix 10 sec speed 4.

     

    6. Pour mix into a baking tin (20x24cm) lined with baking paper.

     

    7. Sprinkle with herb and garlic mix, olive oil & salt.

     

    8. Bake in moderate oven (180C) for 15-20 min until golden and firm to the touch.

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Accessories you need

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Tip

Use any herb or spice mix to taste.

Add spoonfulls of chutney or other sauce as alternative.

If not dairy free add cheeses to taste.

Double recipe for a larger serve.

Omit herbs/garlic and cook double recipe in standard loaf tin for a gluten free grain free sandwich bread.

Recipe converted from Tania Hubbard of Gluten Free Grain Free Co.


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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