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.
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
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?