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0 Thu November 22, 2012
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Description: A variation on Laura Dolson's flaxseed focaccia.


2 cups golden flax seed meal (fresh ground is best)
1 TB baking powder
1 teaspoon garlic salt
5 beaten eggs
1/2 cup water
1/4 cup oil
1 tsp garlic oil (optional)
1/4 cup grated parmesan cheese
fresh rosemary to taste
Ingredients: flaxseed meal, baking powder, garlic salt, eggs, water, oil, garlic oil, parmesan, rosemary
How To Prepare: Preheat oven to 350 F. Prepare pan with oiled parchment or a silicone mat. 1) Mix dry ingredients well -- a whisk works well. 2) Add wet to dry, and combine well. Make sure there aren't obvious strings of egg white hanging out in the batter. 3) Let batter set for 2 to 3 minutes to thicken up some (leave it too long and it gets past the point where it's easy to spread.) Add parmesan cheese, mix well. 4) Pour batter onto pan. Because it's going to tend to mound in the middle, you'll get a more even thickness if you spread it away from the center somewhat, in roughly a rectangle an inch or two from the sides of the pan (you can go all the way to the edge, but it will be thinner). 5) Bake for about 20 minutes, until it springs back when you touch the top and/or is visibly browning even more than flax already is. 6) Cool and cut into whatever size slices you want.
Number of Servings: 12
Carbs per serving - include all nutritional information if known: 5.9g carbs - 5.3 g fiber = 0.6 g net carbs per serving
Preparation Time: 5
Effort (Easy, Average, Difficult): Very easy
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Senior LCF Member
 
Posts: 697
Registered: April 2011
Location: Sequim, WA




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