A grain free bread that tastes like real bread? …Yes please! These rosemary and roasted garlic flax bread dippers are the perfect accompaniment to your morning dippy eggs, or why not try them as soup soldiers?
Rosemary and garlic, traditional flavours that just work but I like to roast the garlic as it adds more of a subtle flavour without being overpowering. Means you can take it for lunch without sending your colleagues running for the hills!
I’ve lots of variations on this base coming up soon, adding different vegetables, herbs and spices. It would also make a nice base for pizza and this one’s nut free too. Stay tuned for my avocado bread coming on the blog later this month… that’s epic. So creamy and bursting with nutritious healthy fats.
I hope you enjoy these rosemary and roasted garlic flax bread dippers as much as I do. Let me know what you think, Jo x
Makes 10 fingers
- 55g of flax seeds
- 55g of chia seeds
- 2.5 tablespoons of coconut flour
- 2 tablespoons of rosemary
- 5 medium to large cloves of garlic
- 1 teaspoon of bicarbonate of soda
- 3 eggs
- 2 tablespoons of water
- 90ml of extra virgin olive oil
- Good pinch of Pink Himalayan salt
- Good pinch of coarse black pepper
- A drizzle of toasted sesame oil or extra virgin olive oil and balsamic vinegar
Preheat the oven to 190C (fan assisted.)
Place the garlic cloves on a baking tray, drizzle with a little olive oil and roast for 15 minutes until soft. Remove from the oven and discard the skins.
Meanwhile, place the flax and chia seeds in a Vitamix or food processor and blitz to a flour/ fine consistency. Add the coconut flour and bicarbonate of soda.
Crack open the eggs into a bowl. Whisk and add the olive oil and water. Fold the dry ingredients into the wet. Chop or smash the garlic. Add the garlic, rosemary, salt and pepper and mix well.
Line a baking tray with greaseproof paper.
Spoon the mixture onto the greaseproof paper and flatten with a spatula until the mixture is about 1cm thick and an oblong shape. It doesn’t need to go to the edge of the pan.
Roast the flax bread in the oven for 20 – 25 minutes until cooked through. Remove from the oven, slice into fingers and allow to cool. Brush with a drizzle of toasted sesame oil or serve with olive oil and balsamic vinegar.
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