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BTD Forums  /  Cook Right 4 Your Type  /  Flax foccacia bread
Posted by: Squirrel, Thursday, November 19, 2009, 1:12am
Lola very kindly introduced me to this recipe a while back, and it seems many people on these boards are already big fans of it:
http://lowcarbdiets.about.com/od/breads/r/flaxbasicfoc.htm?nl=1

I've been thoroughly enjoying making it, and introducing it to my friends. I baked 3 batches for various people on my recent trip back to the UK! :D

I was wondering though, has anyone experimented with changing the recipe at all? I've been dreaming about using molasses as the sweetener and adding lots of ground ginger to make a form of ginger cake.

I've added dried oregano and a little more salt to it and made a delicious herby version.

I also found that using 5 large organic free range eggs made it taste very eggy! 5 medium or 4 large eggs work better.

I've also been wondering what happens if you substitute some of the flax meal for other compliant flours (I'm gluten-free) but I haven't had the courage to try yet.

Please share any variations you've tried, successful or not?
Posted by: Chloe, Thursday, November 19, 2009, 1:23am; Reply: 1
I make it sweet....I add molasses mixed with some agave and vegetable glycerine to the batter (maybe 2-3 T) and add lots of cinnamon....I sprinkle cinnamon on top....I've also cut down 1/4 cup of the ground flax and subbed with almond flour..I use 5 eggs to 2 1/2 cups of flour mixture.  After it bakes, I cut it into 8 slices and freeze in individual portions.  A portion can be heated in a toaster oven.  I put peanut butter or almond butter on top along with some lingonberry jam. (but these are ingredients good for me according to my SWAMI)

I like eating a slice for breakfast which is why I make it taste sweet.  

When I make it savory, I often melt a slice of rice cheese on top and call it "pizza".
(can't have tomatoes).  But for those who can, I'd imagine that chopped dried sundried tomatoes might be a great addition to the batter....or put on top before baking...
also basil...roasted garlic pieces.
Posted by: Sed, Thursday, November 19, 2009, 1:27am; Reply: 2
I haven't tried it yet, but read that people often use 2-3 eggs. The added oregano sounds delicious. I'd probably use garlic with the oregano, if I made it. How about sauteed red onion scattered on top? Or for a sweet version, compliant fruit cooked to a puree and added to the mix (with the right amount of eggs for binding).
Posted by: C_Sharp, Thursday, November 19, 2009, 2:02am; Reply: 3
Last batch I made, I used mashed pumpkin in the batter.
Posted by: Lola, Thursday, November 19, 2009, 3:09am; Reply: 4
for my daughter s BD today, I used apple sauce, home made, added just 2 eggs, and a mix of different flours, like rye, amaranth, soy...
turned it into a brownie mix with ground cocoa powder and nuts.....

made a pumpkin version for myself......savory in fact, without the cocoa powder....

anyway you make it it turns out fine! ;)
Posted by: Beckyb, Thursday, November 19, 2009, 12:51pm; Reply: 5
I usually decrease the amount of flax seed meal by around half a cup or so and make up the difference with rice bran.

This is a very versatile recipe.

Have fun :)
Posted by: Squirrel, Thursday, November 19, 2009, 1:21pm; Reply: 6
I just tried the ginger version. I subbed millet flour for half the flax meal, and only used 4 eggs. I used two overflowing tablespoons of molasses, and ladled ground ginger into it.

It's not bad. A little dry maybe, and I should have used agave as well I think. I could have added another ladle full of ginger easily, but that was all I had. DH likes it.

I think next time I try the ginger version, I'll stick with all flax and add agave as well. 4 eggs seems about right to balance the extra liquid stuff. Oh and I'll reduce the salt to half a teaspoon - I could taste it.
Posted by: Squirrel, Thursday, November 19, 2009, 1:23pm; Reply: 7
Oh and DH and I were talking about this, and he suggested a lemon version with lemon zest and extra agave - sounds absolutely amazing!

Would the lemon juice upset the chemistry of it though?
Posted by: Debra+, Thursday, November 19, 2009, 1:30pm; Reply: 8
1/2 cup grated zucchini
1/2 cup snipped sundried tomatoes
2 cloves fresh garlic, finely chopped
1 tablespoon fresh basil, finely chopped

I add this to the egg mixture and then the egg mixture to the dry. This is my favorite way to make it so far.

1 cup chopped cranberries and or other dried fruits
1/2 cup pumpkin seeds
1 teaspoon cinnamon

Same...I put it into the egg mixture

Squirrel...me too...introducing it to friends.  And...for Christmas...all of my customers that I clean for are getting some kind of version.   :D

Debra :)
Posted by: Raquel, Thursday, November 19, 2009, 3:26pm; Reply: 9
I use half flax and half millet and just 1 egg
Posted by: Lola, Thursday, November 19, 2009, 6:01pm; Reply: 10
lemon juice might help as a rising agent as well......like baking soda
Posted by: Lola, Thursday, November 19, 2009, 6:04pm; Reply: 11
how about a faux fruit cake version for xmas! ;)
Posted by: Beckyb, Friday, November 20, 2009, 1:45pm; Reply: 12
Great idea, Lola! I've been thinking about a fruitcake version as well...great minds think alike :)
It shouldn't be too difficult...let's go for it!
Posted by: Andrea AWsec, Friday, November 20, 2009, 10:10pm; Reply: 13
Mmmm made it with the cooked fresh onions  on top. (tongue)(drool)(smile)
Posted by: Sed, Saturday, November 21, 2009, 5:55pm; Reply: 14
Must make it soon...  :)
Posted by: delightfuldeb, Sunday, November 22, 2009, 4:35am; Reply: 15
I always use almond oil in mine. I also use 1 TBSP. molasses and 1 TBSP. honey and chopped pecans and chopped dates.
I have played with this recipe SEVERAL times and to me this way gives it a nice sweetness like a dessert and I often spread it with peanut butter. YUMMY!!  :o
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