Focaccia Quick Bread (grain-free, starch-free, egg-free)

 

A couple weeks ago I made an ooey gooey butter cake without eggs or grains. It got me thinking that a variation of the cake would also make a great quick bread that the kids could make all by themselves. So we modified the recipe and turned it into a yummy little focaccia. Now the girls can say that they make their own bread—which they think is pretty cool :-)

We love adding kalamata olives and oregano to this quick bread, but ask your kids what they would like to add. It’s amazing how much more likely my kids are to eat something if they 1) made it themselves, and 2) got to choose some of the ingredients.

This bread would also be nice with sundried tomatoes, roasted garlic, pepperoni, or green onions. We haven’t tried it yet, but I think it could become a sweet bread with cinnamon, raisins and nuts.

One of the hardest things for some people (myself included!) about letting the kids do the cooking is allowing them to make a mess. Here is my advice: get all the ingredients they need help with ready to go (like chopping or cooking on the stove). Then take a step back and let them do all the measuring and mixing. Don’t hover. Don’t stress.

This recipe doesn’t require much, if any, preparation on my part. All the kids have to do is measure out the ingredients, combine, and shape the dough.  Something I could do myself in less than five minutes. But I let them take as long as they need, and just sit down and have a nice hot chai :-)

When they’re finished I put the bread into the oven and let the kids set the timer. Then they clean up before running off to play while they wait. They get so excited once they can smell the bread baking. While it’s still warm they like to dip the bread into olive oil. That’s how I like to eat it too.

Focaccia Quick Bread

grain-free, egg-free, starch free

Add to bowl:
3/4 cup almond flour
1/4 cup coconut flour
1 tbsp psyllium husk powder
1/2 teaspoon oregano
1/4 teaspoon baking soda
1/4 teaspoon sea salt

Whisk dry ingredients.

Add:
2 tablespoons palm shortening (oil would probably work as well)

Combine dry ingredients and shortening with a fork.

Add:
1/3 cup chopped kalamata olives
1/4 cup plus 2 tablespoons cashew milk (or other milk-substitute)
1 teaspoon apple cider vinegar

Combine with a large spoon.

Using your hands, roll the dough into one big ball.

Place the ball of dough onto a cookie sheet lined with unbleached parchment paper.

Using your hands, shape the dough into a flat circle about 5.5 inches wide. (It won’t change shape in the oven.)

Bake at 400 degrees for about 25 minutes.

 

♥, Kelly

Follow me on:

Kelly is the author of The Spunky Coconut blog, and three cookbooks. She lives in Boulder County, Colorado, with her husband, three daughters and Boston Terrier

 

33 Responses to Focaccia Quick Bread (grain-free, starch-free, egg-free)

  • Marcy says:

    Do you think I could substitute flax seed powder for the psyllium seed powder? I’m trying to incorporate more flax into my diet.

    [Reply]

    Kelly Reply:

    @Marcy, I don’t know. I would have to experiment to see :-)

    [Reply]

  • Jennifer says:

    Do you have a substitute suggestion for almond flour? We have nut allergies in our family, and we also don’t do corn or potatoes. Thanks.

    [Reply]

    Kelly Reply:

    @Jennifer, I really don’t know. I would try looking in The Essential Gluten-Free Baking Guides :-)

    [Reply]

    Adrienne @ Whole New Mom Reply:

    @Jennifer, I don’t know if it would work, but you may wish to try a seed if you can have them. Sunflower perhaps – or pumpkin? The sunflower will be more mild.

    [Reply]

  • Wow amazing – I have to confess, when I first saw this pic on Kelly’s site I thought it was a chocolate chip cookie cake haha. Which of course I liked the sound of, but I also LOVE focaccia, especiallllly loaded with olives! Delish! And I love how quick it is.

    [Reply]

    Kelly Reply:

    @Anna @ The Guiltless Life, Haha! I think I fooled a bunch of people :-)

    [Reply]

  • Lexie says:

    Shhhh … I got to sample this … straight from Kelly’s kitchen. Lovely! Especially because she has taken almond flour and baked a bread WITHOUT eggs. Miracle of miracles.

    [Reply]

    Kelly Reply:

    @Lexie, Thanks Lexie! I’m thinking about what to do without grains or eggs next… :-)

    [Reply]

  • Linda Montgomery says:

    I’m trying a plain variety as I am mising bread SO much right now. I’ve yet to find something that make my tastebuds sing.
    It’s in the oven right now and I can hardly wait to see how it turns out. I’ll report back in about 28 minutes. LOL!

    [Reply]

  • Ricki says:

    Yum! Looks amazing, Kelly! :)

    [Reply]

  • Almond flour is unique in that it is very high protein and behaves different than lots of GF flours. I would try a mixture of coconut/sunflower/pumpkin seed flours or meals. Different flavors, for sure, but they behave more similarly to almond flour. FYI, you can make your own seed flours by grinding the seeds in a high powered blender or coffee grinder. Another option that might work is using your favorite gf blend and adding some more fat. Again, totally different results, but I am trying to give you some options!

    [Reply]

  • kelly says:

    thank you! Its so hard to find recipes with pure food ingredients (ie: GF flours, rice flour), I can’t wait to try it. I will omit the p. husk powder just because I dont see why you need it nor is it something I would have or find where I live (I’m overseas). I appreciate all your hard work coming up with real food receipes!!

    [Reply]

    JeanELane Reply:

    @kelly, I think psyllium husk powder would be the glue that holds it together, like eggs would have. I put that powder in a smoothie and it makes the smoothie thick and sticky.

    [Reply]

    Kelly Reply:

    @JeanELane, JeanElane is correct. I’ve been working on egg-free recipes for my readers with egg allergies. I have not tried this recipe with an egg, but it would probably work. :-)

    [Reply]

    kelly Reply:

    @Kelly, ok I’ll add an egg then, thank you! (might have been crumbs if not!) I can do eggs!

    Chana Reply:

    @Kelly,

    Hi! Did you try making this recipe yet without the p. husk? Did the egg work? Thanks!

    kelly Reply:

    @Kelly, Chana, yes just made it…see below for my specific changes. I made it into 2 rectangles and sliced into bars.

    kelly Reply:

    @kelly, ok I just made it, not bad! I used 2 eggs and added a bit more coconut flour because it was too runny to handle (I added homemade GAPS sour cream instead of cashew milk), topped with fresh rosemary, didn’t include the olives. Its cooling now, but I stole an end piece put some EVOO over it and delightfully happy!
    thank you again for real food recipes!!

    [Reply]

  • Dianne says:

    I’m going to try this as a pizza dough…omitting husks and chunky stuff (olives, etc.) and adding an egg. I will be back to let you know how it turns out. Planning to spread thinner and pre-bake without toppings.

    [Reply]

  • Giorgia says:

    I made 2 batches of this bread: one with green olives and coconut oil (don’t have shortening) and the other with olive oil, olives and sundried tomatoes. I prefer the latter beacuse in the former I could taste a hint of coconut. But this may have to do with the brand of coconut flour I used. Very good with a vegetable spread.

    [Reply]

  • I love how versatile this recipe is. I made it with hazelnut flour instead of almond flour and used leftover asparagus and chopped tomatoes in place of the olives. One word. . . YUM. I’m sharing it with all my clients, on the Replenish FB page and more. It’s a keeper!

    [Reply]

  • Dianne says:

    Okay…made this as pizza crust as planned. Loved the flavor, but even though it was crispy after the first bake, it pulled the moister out of the sauce and toppings and turned mushy. Will definitely make this as focaccia bread, just not pizza crust. Changes were good…egg worked fine.

    [Reply]

  • Vanessa :P says:

    Yum I will definitely be trying this. I’m always on the look out for grain-free or vegan alternatives. (When I saw the picture before reading the title I thought it was a chocolate chip pizookie!)

    [Reply]

    Amy Green Reply:

    @Vanessa :P , I did too! Kelly is so creative, isn’t she?

    [Reply]

  • Martha Wagner says:

    I plan to try this, too, and wonder if anyone has considered using chia seeds instead of the psylium husk powder since it gels like an egg when mixed with a liquid. Thanks for sending this, Andrea!

    [Reply]

  • Heather says:

    This looks tasty! May I feature it on my blog Friday? I will link back, of course!

    [Reply]

    Heather Reply:

    @Heather, I featured this bread on my blog today, but if you’d like me to take it down, just let me know! Hope you had a great Independence Day!

    http://culinarypractitioner.blogspot.com/2012/07/fridays-favorite-finds.html

    [Reply]

  • Nadine says:

    Hi, I do believe this is an excellent web site. I stumbledupon it ;) I may come back once again since i have bookmarked it.
    Money and freedom is the greatest way to change, may you be rich and continue to guide others.

    [Reply]

  • For Woolrich’s 180th anniversary, the brand hired renowned photographer Douglas Kirkland who shot a double series of 18 portraits of celebrities wearing the iconic Woolrich Arctic Parka. SI talked to Douglas Kirkland who explains how the two series of portraits resemble the essence of the Woolrich brand. By Maria Cristina Pavarini

    [Reply]

  • Beth says:

    This looks fabulous & I happen to have all of the ingredients. Hopefully going to try this tomorrow!

    [Reply]

  • Fran says:

    Tried this last night. Fabulous taste! Next time I will leave out the olives and herbs, though, as it has a sweetish taste. Would be great with cheese or a nut butter topping. Or with soup. Definitely “a keeper”. Thanks.

    [Reply]

  • domain says:

    Wow! At last I got a weblog from where I know how to in fact obtain valuable facts regarding my study
    and knowledge.

    [Reply]

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

BundleoftheWeek.com, 5 eBooks for $7.40!
Recent Comments

+ Get code for this badge


Enter your email address to subscribe to TBP's blog feed:

Delivered by FeedBurner

Real Time Analytics