By Joanne Dinner, Lunch, SnackPrint
December 20, 2018
A beautiful Low Carb Cheese and Garlic Focaccia to serve with anything that tickles your fancy. A homemade soup, salad or part of an antipasto spread.
2.4g in carbs and 8g protein per serving! 👍👍
1 packet of Anna's Low Carb Sunflower and Linseed Bread Mix
1 packet (100g) of powdered parmesan or you can use grated if you have it.
1-2 tablespoons of Chilli flakes or rosemary (or both)
150g cubed tasty cheese
2 cloves of garlic (chopped) - add more if desired
1 1/2 cups (375ml) water
Sesame seeds to sprinkle on top
1Line a slice tray with baking paper and preheat the oven to 160 degrees.
2In a large bowl combine the bread mix, parmesan, chilli/ rosemary, garlic, and cubed cheese. In a separate bowl, combine the 3 eggs and water, then add to the dry mix.
3Combine well and pour into a lined slice tray 20cm by 30cm, then pop into the oven for 40-45 mins or until golden brown.
4Allow it to cool for 2 hrs (or better overnight) before slicing.
1Keep in the fridge for 5 days or in the freezer for up to 3 months.
1 When sliced super thin (which after a few days of it being refrigerated makes that easier) This recipe makes fantastic crackers. Slice thin and bake in the oven or under the grill. 😍
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