½ cup coconut flour
5 tbs psyllium husk
2 tsp baking powder
1 tsp Himalayan salt
1 cup boiling water
Place the coconut flour, psyllium husks, baking powder and salt into a large mixing bowl and stir until combined.
Add the eggs and mix. The mixture will be a very firm 'play-dough' like consistency so don't work it too hard at this point.
Add the cup of boiling water and mix until thoroughly combined.
Form into a focaccia shape and place on a baking tray lined with baking paper. Using a sharp knife, make diagonal cuts through the dough, sprinkle with plenty of salt, rosemary and place olives on top of the dough.
Bake at 180C for 25-30 minutes. It is cooked when the centre is no longer 'spongy'.
Serve hot with butter, cold with cheese, avocado slices, tomatoes, labna, etc.
Psyllium husk 100% fibre and once added to water, swell and thicken. This property is used to thicken foods, added to gluten-free baking where it binds moisture and help make breads less crumbly, and as a laxative, it can help maintain a healthy digestive tract, help maintain gut flora, and remove toxins. Add some to your coconut muesli to increase fibre intake. Always drink plenty of fluids when taking psyllium, as the husks will swell and absorb liquids from your gut as it transits through.
Nutrition Information and more at Libby's 'Ditch The Carbs' Blog here
Hope you may make and enjoy this Low Carb, Gluten Free Focaccia Bread Recipe.
Looking for another gluten free loaf? Then why not try this lovely Rosemary and Thyme one.
All the best Jan