Vegan Coconut Flour Flax Focaccia (3 ingredients, grain-free)
Welcome fall baking with a fast & easy batch of my vegan coconut flour flax focaccia! Soft, tender & made with 3 ingredients (plus water, and optional salt), it is grain-free, gluten-free, oil-free, yeast-free, sugar-free, and customizable with any toppings and flavors you like.
Servings: 9 servings
Ingredients
- 3/4 cup flaxseed meal
- 6 tablespoons coconut flour
- 1.25 teaspoons baking powder (certified gluten-free, as needed)
- Optional: 1/8 teaspoon salt
- 1.25 cups warm water
- Optional: Toppings for sprinkling e.g., chopped fresh rosemary, flaky sea salt, everything bagel topping, freshly cracked black pepper
Instructions
- Preheat the oven to 400F (200 C). Lightly spray a large baking sheet with nonstick cooking spray (alternatively, use a piece of parchment paper).
- In a large bowl, whisk the flaxseed meal, coconut flour, baking powder and (optional) salt. Stir in the water until completely blended. The mixture will be loose upon initial mixing but will thicken into a moist dough in 1 to 2 minutes. (Note: If the dough not appear moist upon mixing, add a bit more water).
- Evenly press the dough onto the prepared baking pan, pressing into an even, 8-inch (20 cm) square. Dimple the dough with your fingertips. If desired, sprinkle with optional toppings.
- Bake the focaccia in the preheated oven for 18 to 22 minutes until surface appears dry and golden brown.
- Cool the focaccia on the baking sheet for 10 minutes (it will be delicate before cooling). Slide the focaccia onto a cooling rack to cool completely before cutting into pieces (I typically cut into 9 squares). Enjoy!
Notes
- Storage: Store the cooled bread in an airtight container at cool room temperature for 1 day or the refrigerator for up to 1 week.
Nutrition
Serving: 1serving | Calories: 72kcal | Carbohydrates: 6g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Sodium: 60mg | Fiber: 3g | Sugar: 1g