A lovely, chewy ‘focaccia’ flavored with rosemary and sea salt.
- 2 Tablespoons (12 g) gelatin powder
- 2 Tablespoons (30 ml) water
- 2 Tablespoons (30 ml) hot water
- 1 Tablespoon (8 g) nutritional yeast flakes
- 1 cup (240 ml) hot water
- 2 cups (8 oz or 225 g) coconut flour
- 1/4 cup (0.9 oz or 25 g) psyllium husk powder
- 1 teaspoon (2 g) baking powder
- 1 teaspoon (4 g) baking soda
- Dash of garlic powder
- Dash of salt
- 3 large eggs
- 2 teaspoons (10 ml) olive oil
- Handful of fresh rosemary tips
- Sea salt flakes
- Preheat the oven to 350 F (175 C).
- Make a gelatine egg by sprinkling the gelatine powder over two tablespoons water. Once dissolved, stir in two tablespoons boiling hot water and set aside while you prepare the remaining ingredients.
- Dissolve the nutritional yeast flakes in a cup of hot water and set aside.
- Combine the coconut flour, psyllium husk powder, baking powder, baking soda, garlic powder and salt in a bowl.
- In a separate bowl, whisk the eggs with the olive oil and add in the gelatine mixture once it has cooled slightly (else it will scramble the eggs). Check the temperature of the nutritional yeast water, once that has sufficiently cooled to add to the egg mixture, whisk this in too.
- Add the egg mixture to the flour mixture and combine well. Tip the mixture into a greased baking dish (approx. 6-in x 6-in) so the mixture comes up at least an inch high. Make small indentations using the back of a chopstick and pierce with little washed rosemary tips.
- Bake in the oven for 25 minutes, or until a cake tester inserted comes out clean. Scatter over sea salt flakes and trim into pieces once cooled.
All nutritional data are estimated and based on per serving amounts.
Net Carbs: 3 g.
- Calories: 212
- Sugar: 3 g
- Fat: 9 g
- Carbohydrates: 17 g
- Fiber: 14 g
- Protein: 13 g