Healthy Blender Recipes

Gluten Free Basil & Sun Dried Tomato Flaxseed Focaccia Bread

vegetarian dairy_free gluten_free nut_free soy_free blender
  • 2 cups flax seed meal
  • 1/2 cup filtered water
  • 1/3 cup grapeseed oil
  • 5 beaten eggs
  • 1 Tbsp gluten-free baking powder
  • 1 Tbsp raw agave nectar or coconut sugar
  • 1 1/2 tsp Celtic sea salt or Himalayan salt
  • flavour additions:
  • 1 cup finely chopped fresh basil
  • 1 cup finely chopped sun dried tomatoes
  1. Preheat oven to 180 C / 350 F.
  2. Prepare  a 10 by 15 inch flat baking sheet with a silicon mat (I use a silpat) or parchment paper.
  3. Mix the flaxseed meal, baking powder and salt together in a mixing bowl - a whisk or fork works well for this.
  4. Place all of the wet ingredients in your blender (I use a Vitamix) - the eggs, oil, water and agave and pulse just a few times until combined. *If you don't have a blender just use a whisk or a fork.
  5. Pour the wet ingredients into the dry ingredients and combine well.
  6. Stir in the basil and sun dried tomato.
  7. Allow the mixture to set for about 2 minutes. Don't leave it beyond this or it will get past the point where you will be able to spread it.
  8. Pour the batter onto your prepared baking sheet in a large circle. the larger your circle the thinner the bread will be. I have found this bread works best if you
  9. try and create a circular shape about an inch or two from the edges of the pan. Then you will achieve a more uniform thickness.
  10. Bake for about 20 minutes. It is done when it springs back when you touch it and the top is a nice golden brown - the colour of the flax seeds.
  11. Cool slightly and then cut into strips or wedges to serve. YUMMO! 

Piggy Cooking Tips

Releasing the flavour and oils in fresh herbs

Making dips, pestos and sauces in the food processor and blender is quick and easy. But the fast action of the blades pulverizes everything so quickly, that you don’t always get the most out of fresh herbs such as basil, cilantro, parsley and mint. To capitalize on their divinely flavourful oils - bruise them a little bit with a meat mallet or rolling pin before placing them into the machine. This will help to release the full flavour of the herb, resulting in a richer, more full bodied blend.