Bread, Breakfast, x For Freezer x

New Video: The Best Paleo Bread Recipe

Omega-3 are to hormones what Dolce is to Gabbana. Indispensable. 

Our bodies cannot make omega-3 itself, so we need to regularly include them in our diet. As always, food sources are preferable to supplements. You’ll find a truckload of omega-3 fatty acids in this bread.

Here’s the vid …

 

 

 

Flaxseeds are also said to be one of nature’s highest sources of cancer-protective plant lignans. These groovy compounds are linked to happy hormones, lower blood cholesterol and giddy antioxidant behaviour. Quite the hat trick for a tiny seed.

If you know someone who is gluten-intolerant, please email them this recipe or cookery vid. They’ll go bonkers for you. It contains no flour or grains, making it perfect for Paleo disciples too. But you don’t have to be a Paleo geek to appreciate this bread – it’s incredibly good for you and seriously tasty.

 

Flaxseed Focaccia Bread with sund dried tomatoes and olive

 

Sun Dried Tomato & Olive Focaccia – a paleo bread

This recipe is from my first cookbook, The Extra Virgin Kitchen (erm, my second cookbook is almost here, talk about a publicity whore!) 

Next week, I’ll be posting the rosemary and lemon version we make at demos and talks. We’re also toying around with a beer and seaweed version too. Stay tuned.

 

2 cups milled flaxseed / linseed (approximately 220g)

3 teaspoons dried oregano

2 teaspoons baking powder

4 eggs

½ cup regular or plant milk (125ml)

2 tablespoons of black strap molasses or honey, warmed until runny

4 tablespoons extra virgin olive or macadamia oil (60ml)

Handful of black olives, stones removed

10-12 small sun-dried or sun-blushed tomatoes 

 

Preheat conventional ovens to 180 degrees, gas mark 4, fan assisted 160. Lightly oil a small baking tray, a few inches smaller in height than an A4 page. a 10×8 inch is poifect (but an 8×8 square brownie tin will also do. Just leave some mixture behind in the bowl).

Combine the ground flax, oregano and baking powder together in a large bowl.

In a separate bowl, mix the eggs, milk, molasses and oil until thoroughly united. I prefer to use black strap molasses instead of honey for three reasons. Firstly, it gives the best baking results. Secondly, it’s super rich in iron and B vitamins for energy. And thirdly, it’s much cheaper.

Chop up the olives and sun-dried tomatoes, adding them to the wet ingredients. Now add wet to dry, and immediately pour into your pre-greased baking tray. Spread evenly, and sprinkle a little more dried oregano on top if you fancy. Bake for about 25 minutes.

Remove from oven and its tin. Allow to cool for 25 minutes on a wire rack. Tickle with black olive tapenade, some super-garlicky hummus, or serve alongside your favourite bowl of soup. This bread freezes exceptionally well, ready to grill when there’s nothing in the cupboard. Nifty, huh?

 

 

 

 

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60 Comments

  • Reply cathy February 5, 2014 at 11:28 am

    Hi Susan, was wondering if i could substitute the eggs with chia eggs as have an egg allergy?

    • Reply Susan Jane February 5, 2014 at 11:57 am

      Great question Cathy. In theory, yes. In practice, only one way to find out! Linseed & water also makes a good egg replacement, and given that there is so much linseed in this bread, I question whether more seeds (ie chia) would work. Instincts tell me no, but I’d love to be proved wrong. In any case, I imagine the result would still be edible. Hope this helps? Wishing you luck in your continued wizardry. SJ

      • Reply David August 4, 2015 at 9:29 pm

        What about duck eggs? Would you lessen the amount if I was to use them instead. Also, I\’ve been reading about cases where people with an egg intolerance can tolerate duck eggs.

        • Reply Susan Jane August 9, 2015 at 5:46 pm

          Hi David. Duck eggs work beautifully, but I have no idea whether they are more tolerable than hen’s eggs if you are sensitive to eggs 😉 Good luck! It’s gorgeous!

  • Reply ruth February 21, 2014 at 12:24 pm

    Hi Susan,
    My bread was very wet still after 25 mins in the oven. Would you recommend a longer baking time or hotter oven? Put in back in for 15 mins 3 times as it still wasn’t cooked. Tastes amazing though!!!
    Thanks

    • Reply Susan Jane February 21, 2014 at 8:43 pm

      Oh! Not sure what may have happened I’m afraid. The seeds need to be bought ground / milled and not whole. Do you think this was the problem? x SJ

    • Reply Susan Jane February 21, 2014 at 9:30 pm

      Oh! A very important tip – do you have an oven thermometer? They are worth every cent. Our ovens can misbehave, unknowingly. An oven thermometer is one of your best allies in the kitchen!

  • Reply bopeep February 25, 2014 at 10:20 am

    Hallelujah ring the bells! I am folling a paleo type diet to try and keep my cancer under contol and have tried 5 bread recipes in the hope of finding something I would wish to eat out of choice. I made myself eat the first 3 loaves but pushed them round my plate like my 4 year old, then had to to put last in the bin as eating it was too purgatorial and I decided life is challenging enough! However your bread is FAB – thankyou thankyou! I shall be making batches with gay abandon!

    • Reply Susan Jane February 25, 2014 at 10:33 am

      I just made it this morning too – and highfived my toddler. We were synchronizing with you, unknowingly! It makes me so incredibly happy to hear that my recipes are useful to you, especially arming you for your fight against cancer.

      Onwards ye of admirable tenacity!

  • Reply Karen Jackson March 26, 2014 at 3:32 pm

    Wonderful book and amazing presentation, even recipes I am not so sure I will like look so appetizing. Thanks for above recipe, Just made it and its great, but not so sure my toddlers love it, could I substitute one of the cups of Flaxseed with Spelt flour to make it a bit meatier? See you again in todays Times Supplement, delighted to see hard work, originality and passion paying off!

    • Reply Susan Jane March 27, 2014 at 3:49 pm

      Thanks so much for such a generous message ! Not sure about the spelt quantities, but you could try 1/2 cup maximum, in place of 1/2 cup flax? Working on a special children’s recipe book with fail proof recipes so will keep you posted 😉

  • Reply Sylvia May 29, 2014 at 6:57 pm

    Hi Susan,

    Just wondering if you have metric/ imperial measurements for the flaxseed & almond milk? Really looking forward to making this!! 
    Thanks,
    Sylvia

    • Reply Susan Jane May 31, 2014 at 3:41 pm

      Hi Slyvia. I’ll update that now. Good luck! SJ

      • Reply Sylvia May 31, 2014 at 4:10 pm

        Wonderful!!!

        • Reply Sylvia May 31, 2014 at 10:51 pm

          Yaah!! Will get cracking on this,
          Thanks!

    • Reply Susan Jane June 6, 2014 at 8:47 pm

      There we are! Hope it helps!

      • Reply Sylvia June 10, 2014 at 9:06 am

        Many thanks!

  • Reply Aoife June 26, 2014 at 9:56 am

    Can you use water instead of the milks suggested ?

    • Reply Susan Jane June 26, 2014 at 3:08 pm

      Go for it!

  • Reply Nicola July 8, 2014 at 9:27 am

    Hi Susan, Made this bread, love it! I just wanted to ask what brand of Almond Milk and Coconut milk too, do you recommend, love your granola from the book with a splash coconut milk!

    Just want to be sure Im using the healthiest brand.
    Thank you!

    • Reply Susan Jane July 11, 2014 at 8:54 am

      Hi Nicola,

      I make my own nutmilk now (sounds a little hocus pocus I understand, but it is way cheaper than buying it and even buying dairy!) Search “nutmilk” in the search box to the left. I bought a “cheese cloth” online from amazon, or a “nut milk bag” for 5 quid, and use it every day. It’s AMAAAAZING. Otherwise, I think if the milk is certified organic, then it shouldn’t use pasteurised or gassed nuts 😉

      • Reply Nicola July 11, 2014 at 10:55 am

        Thanks Susan! 🙂

  • Reply siobhan October 5, 2014 at 2:10 pm

    Just made this yummy bread to have with a big bowl of homemade soup. My 4 year old called it “divine” but then wasnt convinced on the olives and tomato combo when she hit on it…just wondering had you any other ideas to replace these? 

    • Reply Susan Jane October 6, 2014 at 8:03 pm

      Yes – same with my toddlers so we use rosemary and lemon instead. You could leave the toms and olives out entirely, and just add extra bit of molasses which makes it plain for kiddlies. Let me know!

      • Reply siobhan October 6, 2014 at 8:21 pm

        Will definitely give that a go! What qtys of rosemary and lemon do you use? Also, do you still use oregano with this combo? Thanks for your reply. 

        • Reply Susan Jane October 9, 2014 at 8:47 am

          I take the oregano out, and replace with the same quantity as oregano. Not sure what I did with the lemon, but if you just omit the tomatoes and olives, you could add juice of 1 small lemon and a few raisins to balance it . Good luck!

  • Reply Rose November 19, 2014 at 10:06 am

    Hi Susan, I want to give this a go, but I want to try it without the black olives, oregano and sundries tomatoes, would that be too bland? 

    • Reply Susan Jane November 19, 2014 at 11:15 pm

      You could add extra honey or raisins instead? Or dried rosemary and lemon zest? But yes – it will still work. Good luck!

  • Reply Rose November 19, 2014 at 2:19 pm

    Would this work in a standard bread loaf tin? 

    • Reply Susan Jane November 19, 2014 at 11:14 pm

      I’m afraid it doesn’t

  • Reply Rose November 20, 2014 at 8:47 am

    Susan, thank you! I made it without olives, and I only had a 23cm square pan, worked out great.

  • Reply dal November 23, 2014 at 6:12 pm

    Hi Susan, this is a bit cheeky because it’s question about your wheat free bread recipe in the cookbook!  I’ve made it a couple of times, tastes amazing, I love it but when I’ve baked it, it’s all cracked on the top which makes it fall apart a bit!  Am I using too much baking poweder maybe? Any thoughts appreciated. Thank you!

    • Reply Susan Jane November 24, 2014 at 8:42 pm

      Hi Dal. Can’t seem to think of why it’s falling apart. Someone else wrote to me a few months back about the same problem, but proportionately, it’s a small percentage so I’m thinking it might be the tin size? What a shame! Do you think the tin you are using is as stated in the recipe? I know that if smaller ones are used (e.g. an 8×8 brownie tin) it becomes too fat and crumbles. Does this help? Otherwise, maybe raise the temperature a little so that it forms an immediate crust, top and bottom. This should help it hold together.

      Gah! Fingers crossed for you!

      • Reply dal November 27, 2014 at 10:10 am

        Hi Sarah Jane!  Thanks for this advice.  I initially used a 10 x 8 inch tin and then a 8 x 6’ish inch tin (cannot find it right now to measure exactly!). Both cracked on top. Still ate it all though! So when I make my next batch maybe in a week or so I’ll up the temperature like you suggested and see what happens! Going to get an oven thermometer too. My besty mate and I are finding your cookbook a real lifechanger – thank you!

  • Reply Fidelma February 7, 2015 at 6:25 pm

    Hi Susan, I have made the wheat free bread from the Extra Virgin Cookbook twice now (yum!) but the bottom of it always sticks to the grease proof paper! I end up peeling it off in little strips and chewing the bread off the paper coz it’s so tasty! Should I grease the paper first? Ps I love the badass breakfast bars, office bombs and banana bread!

    • Reply Susan Jane February 8, 2015 at 3:21 pm

      Hi Fidelma. Wow- you have nailed the top two trickiest recipes in the book. The bread and the breakfast bars! I use a special brand of baking parhcment called “if you care” which never ever sticks. There are loads of crappy versions that supermarkets like to stock, because the profit margins are much bigger. When you come across the “if you care brand”, stock up!! It’s worth every cent. Good luck!

  • Reply Meadhbh February 16, 2015 at 5:58 pm

    Hi Susan, I’m having really trouble figuring out what the baking tray should look like! Is it more a roasting tin shape that loaf tin? Also have all ingredients except oregano – will it be severely lacking without it? Many thanks!

    • Reply Susan Jane February 16, 2015 at 10:02 pm

      You can use dried rosemary instead of you have it. It does need flavour (oregano can be found in any supermarket). The bread tin is not a loaf tin. It’s just bigger than an 8×8 standard brownie tin. 8×12 is exactly the size. Hope this helps! The bread is The Snazz!

  • Reply Ramona March 1, 2015 at 8:02 pm

    I am so pleased to have found your blog recently, after a long and fruitless effort to find a good recipe with flaxseed. After so many flops, this flaxseed focaccia recipe was the first to work for me it allowed me to start enjoying this ingredient, which I was very nearly ready to discard. 

    • Reply Susan Jane March 2, 2015 at 7:35 pm

      Oh good! Play around with the flavours – dried rosemary and lemon is gorgeous too. Mulberry and rooibos. Go wild!

  • Reply Shaz April 15, 2015 at 9:33 am

    I am working my way through your AMAZING recipes. Discovered you through Donal’s Youtube and bought your book! Thank you for your wonderful recipes. Your fudge has also made me sweet queen with family and friends! I love that you add character to your videos, writing and recipes! 

    Peace, love and omega-3’s!
    (ps. it’s PMT brownies tonight. hope it works magic!)

    • Reply Susan Jane April 19, 2015 at 4:42 pm

      Hello Shaz! So kind of you to say so! Glad we found your kitchen 😉 Here’s wishing your pots and pans infinite amounts of giddiness xxx

  • Reply sheila fogarty April 22, 2015 at 9:56 am

    I have mislaid your yummy recipe for coconut bread with sweet potatoe, maple syrup, flaxseed, brown rice flour etc – just need the proportions?

    Regards,

    Sheila.

  • Reply sheila fogarty April 22, 2015 at 9:56 am

    I have mislaid your yummy recipe for coconut bread with sweet potatoe, maple syrup, flaxseed, brown rice flour etc – just need the proportions?

    Regards,

    Sheila.

    • Reply Susan Jane April 26, 2015 at 3:31 pm

      Oh gosh! I’ll have to resurrect it – not sure where it is. Leave it with me. Published in The SUnday Indo though so likely online 😉

  • Reply Kay April 24, 2015 at 5:34 pm

    Just made the black bread based on Flaxseeds. It is seriously good thank you. I did not have the oregano and only had sundried tomatoes to hand and it still tastes wonderful. I am a Coeliac so trust me,good bread is hard to find !

    You are a natural on video and I love your relaxed attitude.Too many folk are put off cooking / baking as it all seems to formal and difficult. I love that you banish that myth.

    • Reply Susan Jane April 26, 2015 at 3:29 pm

      Thanks Kay! That’s wonderful feedback to get. I’ll save up to do some more videos of my other favourite dishes 😉 Glad the bread found your kitchen!

  • Reply When bread was toast… | Emco Eats May 16, 2015 at 3:36 pm

    […] you fancy giving a Paleo bread a go, here’s a video showing how to make a slightly different version of this bread (with olives and sundried tomato […]

  • Reply Erin May 24, 2015 at 6:12 pm

    Hi Susan! Really excited to try this bread, I’m mixing it all up right now. As a Canadian gal, I’m well familiar with molasses and LOVE it. I’ve looked in 5 different grocery stores here in Dublin though and haven’t been able to find it. Where did you get yours? 

    • Reply Susan Jane May 25, 2015 at 5:49 pm

      Oh darn! How frustrating. I get mine in any health food store. If you are city centre, there’ 2 on Grafton Street, 2 on Wicklow St, 1 on Georges St. ALl stock molasses and milled linseed. Hope it finds you soon! G’luck 😉

  • Reply Maura McGoldrick June 5, 2015 at 8:32 pm

    Hi Susan love your bread and all your recipies are fab But I see a change in your recipes. you have written glowingly about CUP MEASUREMENTS which I love but now I see LBS and OUNCES MLS and GRAMS creeping in Dont like them

    • Reply Susan Jane June 10, 2015 at 11:04 am

      I agree Maura! But sadly I have no choice (my newspaper rejected cups so I’m not permitted to write in cups anymore). Don’t worry – next book still in cups 😉

      • Reply Maura McG June 11, 2015 at 7:43 am

        Thanks Susan Jane now I understand reasoning behind change. I collect all your Sunday paper recipies keep up good work looking forward to new book regards

        • Reply Susan Jane June 13, 2015 at 9:16 pm

          Thanks so much for dropping by and sharing your thoughts!

  • Reply Wendy September 7, 2015 at 5:11 am

    We are a sugar free home (all forms of sugar)…  Are the molasses or honey absolutely necessary to the recipe? Would the recipe hold together without them? Thanks!

    • Reply Susan Jane September 10, 2015 at 9:40 am

      Recipe will work no problem with the molasses or honey 😉 Good on you!

      • Reply Ellie April 19, 2016 at 7:42 pm

        Hi Sarah Jane! Mega fan of this recipe! I want to make a version for a friend  without any sweetener as in the above comment…by “recipe will work no problem with the molassesor honey”, do you mean “withOUT”? Gruß, Ellie

        • Reply Susan Jane May 3, 2016 at 10:43 am

          Oh golly! Yes! I meant without (silly me). Sorry!

  • Reply Laurie June 21, 2016 at 4:40 am

    Any ideas how this bread can be made with any eggs?

    • Reply Susan Jane June 30, 2016 at 1:16 pm

      Not yet, but working on it! #highfive

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