Through the Fire
Three magic words.
Bread – The stuff of poems, of late night feasts, of early morning breakfasts.
“Good bread is the most fundamentally satisfying of all foods; and good bread with fresh butter, the greatest of feasts.” – James Beard
Take the time to read this beautiful poem, please.
Put them all together and you get a wonderful nutritious gluten free bread. Sigh. If you are gluten free, you know from whence cometh that sigh. It is flat like focaccia and can be sliced into any size pieces you desire. Sometimes, I slice it horizontally as well, for thin sandwich bread or toast.
Caramelized Onion Flax Bread
adapted from a low carb focaccia recipe floating around the internet for years
Preheat your oven to 350ºF. Prepare a small baking sheet by lining it with parchment paper and lightly oiling the paper.
Caramelize the onions. I made a big batch to have on hand. ( they don’t last long around me)
2c. ground flax seeds ( it is so much better to buy whole seeds and grind them up as you need them. You can use a coffee grinder. I have a high speed blender with a “dry” container which is marvelous!)
1Tablespoon baking soda
1/2 tsp. salt
1c. caramelized onions
5 whole eggs
1/3 c. melted butter or coconut oil
Mix all the ingredients in a large bowl. Mix thoroughly to fully incorporate the eggs. Use 1/2 – 3/4c of the onions, reserving the rest to sprinkle on the top of the pre baked batter. Feel free to add some herbs of your choice.
Using a spatula, spread the batter evenly over the baking sheet. Add the remaining onions on the top, and some additional salt if you desire.
Bake for 20 minutes.
I highly recommend eating a piece with butter as soon as it is cool enough to do so!
There are so many variations of this bread. Think about adding some cheese, or maybe sundried tomatoes and/or olives. You can add these things to the batter or lay them on top after baking and return to the oven for another 5 minutes or so for more of a pizza sort of thing.
Wrap in paper, ideally having some paper between the slices. This bread tends to get a bit soggy in the fridge and also tends to get moldy after a few days if you do not refrigerate it. So, perhaps, put a few slices ( again, wrapped well) into the freezer and eat the rest within a few days of baking. Really, that won’t be a problem. 😀