This recipe is adapted from the Gluten Free Living Magazine February 2013.
If you would like to reduce your dependency on rice flour due to reports of arsenic found in it, this is a great alternative. It is very light, it keeps really well in the fridge, stays moist and thanks to this it makes great sandwiches. No more dry Gluten Free bread. If you can’t tolerate peanuts substitute with almond butter or sunflower seed butter. This bread doesn’t have an overpowering flavor of the peanut butter, it’s a way to keep it moist.
The flax meal adds a lot of fiber so if you are not used to it, slowly increase your fiber intake otherwise you might find that you become bloated and gassy. This also freezes really well.
Flax and Peanut Focaccia (makes 9 servings)
¾ cup / 2 ½ oz flax meal (1/2 cup flax seeds, ground)
½ cup / 1 ¾ oz almond flour / meal
2 tablespoons millet flour or sorghum flour
1 ½ teaspoon baking powder
½ teaspoon xanthan gum
½ teaspoon fine sea salt
Whole brown flax seeds for on top, optional
6 tablespoons / 3 oz peanut butter
2 large eggs
¾ cup water
Heat the oven to 180C / 350F.
Grease the sides of an 8x8 inch square baking pan with butter or cooking spray and line the base and sides with parchment paper.
Combine the flax meal, almond meal, millet flour, baking powder, xanthan gum and salt together.
In a blender or food processor, blend the peanut butter, and eggs till creamy. Add the water and process to mix.
Pour the liquid ingredients over the dry ingredients and stir till smooth.
Pour the batter into the pan, smooth evenly and sprinkle lightly with flax seeds, if using.
Bake 20 – 25 minutes, until risen and springy to a light finger touch. Let cool in pan for 5 minutes. Turn out onto wire rack and remove the paper. Cool the right side up.