Best low-carb focaccia

A mix of flax- and chia seeds give this low-carb health bread a wonderful texture; the recipe's from the cookbook 'The Low Carb Solution for Diabetics' (Quivertree)

Makes: 15 slices

Ingredients:

60ml (¼ cup) flaxseeds, ground

60ml (¼ cup) chia seeds, ground

125ml (½ cup) milk

15ml (1 tbsp) apple cider vinegar

3 eggs

3.75ml (¾ tsp) cream of tartar

1ml (¼ tsp) bicarbonate of soda

2.5ml (½ tsp) salt

500ml (2 cups) almond flour

125ml (½ cup) black olives, pitted and chopped

2 sprigs rosemary, finely chopped

Sea salt flakes for sprinkling

Method:

1) Preheat the oven to 180°C. Line a baking tray with baking paper.

2) Mix together the flaxseeds, chia seeds, milk, vinegar and eggs until well combined. Leave to stand for 5 minutes.

3) In a large bowl, combine the cream of tartar, bicarbonate of soda, salt and almond flour. Add the olives, rosemary and chia mixture. Stir until it forms a ball.

4) Turn the ball of dough out onto the lined baking tray and form it into an oblong shape. With a serrated knife, score the bread 3 times. Sprinkle with sea salt flakes. Bake for 40-45 minutes or until golden brown.

5) Leave to cool for 10 minutes before slicing.

ABOUT THE AUTHOR

Well-known food writer, food stylist and food editor Vickie De Beer (pictured) was inspired to write The Low Carb Solution for Diabetics (Quivertree) after her son Luca was diagnosed with type 1 diabetes.

This book is one of the six finalists in the Sunday Times Food Weekly Cookbook of the Year Awards 2015, in association with Pick n Pay.