The Christmas indulgence period is officially over. For me that doesn’t mean consuming “bad” foods, I did however consume more foods than I normally might that don’t agree with me. Knowing that I didn’t have to function at 100% while off work I decided I’d suffer the potential consequences here and there. I’ve learnt how far I can push the IBS at times and generally the more relaxed I am about consuming different foods the smaller reaction I’ll have. It’s also key for me just not to combine too many of them at once… I say “them” and what I mean in general are high FODMAP foods.
The only thing that pushed me over the edge was a mighty bowl of fried, flour coated, hot sauce drenched, chicken wings which were AMAZING but left me in a ball for a about 6 hours later. Thankfully the pain resided and I managed to get some sleeps only to wake up feeling I’d say 85% “normal” which isn’t bad going considering!
So bread…flax oat focaccia bread to be precise. Carbs, fat, protein, all in one. The joy of mixing it all up in one bowl, pouring it into a square tray and it baking nice and evenly in 20 minutes, wonders will never cease. I love this bread fresh from the oven or sliced in half or simply toasted on top with some straight up strawberry or raspberry jam and peanut butter. It’s one of my favourite savoury, slightly sweet, snacks or post workout meal components.
I’ve made a few different varieties of this bread in my time, all flax, flax and almond flour, flax and buckwheat, flax and cornmeal, and this one, flax and oat flour which is by far my fave. Nutty, wholesome, satisfying and a weekly staple that is so darn easy to make. KEY!
Flax Oat Focaccia BreadPrint Recipe
- 180g milled Linwoods flaxseed
- 120g rolled oats
- 1 tbsp baking powder
- 2 whole eggs
- 6 (180 ml) egg whites
- 125ml water
- 60ml olive oil
- 1 tsp Pink Himalayan Rock Salt
- Generous pinch of cinnamon (optional)
Line an 8 or 9 inch square tin with baking paper and lightly grease with spray oil.
Preheat oven to 180C (350F).
Whisk together eggs, egg whites, water and olive oil.
Mix together flaxseed, oats, baking powder, cinnamon and salt in a large bowl.
Add wet ingredients to dry and stir well to combine.
Set to one side for 5 minutes to allow it thicken a little.
Pour batter into the prepared tin and bake in the preheated oven for 20 minutes. Allow to cool in the tin for 10 minutes. Remove and transfer to a wire rack to cool fully.
Slice into 6 squares. They can be sliced in half to created thinner “slices” to toast or create a small sandwich.
I love tearing chunks off for dunking in a soup or wiping up the remainder of a runny egg yolk, though it’s equally good lightly warmed or toasted and topped with peanut butter and jelly/jam! *Will keep in the fridge in a seal tight container for 3 days or freeze for up to two months.