I’ve been working on this recipe for a while, with a number of batches that either stuck to the pan, crumbled too much, or ended up a little too brown around the edges. I finally hit a formula that works really well as a bread-like substance to serve with soupy curries and sauces. Note that this is on the pricey side due to the amount of coconut butter it involves, but if you miss bread and you want something that has no gluten, grains, or nuts, you will probably find this a worthwhile splurge. It cuts into neat squares and I have used it cold for sandwiches. Just don’t expect it to hold as much as gluten-y bread if you use it for that purpose, as anything that is grain free is more fragile. I first came up with this idea when I was developing the recipe for Black and White Dessert Bars and noticed that the middle layer had a surprisingly cake-like texture. The texture of this flatbread is similarly dense and it isn’t pliable, but it tastes great and holds its shape.
For the past couple of months I have been traveling and vacationing and generally eating anything that doesn’t move, so this week I am trying to get back on track with a healthy diet. A batch of this “bread” is a nice way to get a few meals going, and I served this with a vegetable curry with produce from the garden and the C.S.A. share, and then used some of it cold for turkey sandwiches. You can top this with whatever you like. I typically use fresh rosemary, sun-dried tomatoes packed in olive oil, and some olives. Other good toppings include caramelized onions, fresh thyme, crushed red pepper, and/or fresh hot or sweet peppers. Use the base recipe and then use your imagination. I haven’t tried a sweet version of this but I am sure it would work well.
- 1 cup coconut butter, warmed to liquid but not hot
- 5 large eggs, at room temperature
- 3 tablespoons olive oil or ghee
- 1/2 teaspoon salt
- 1 clove garlic, peeled and chopped
- 1 small sprig of fresh rosemary, removed from the stem
- about 1/4 cup each of sun-dried tomatoes and olives, or your favorite toppings
- Preheat the oven to 375 degrees.
- Place the warmed coconut butter into your blender along with the eggs, olive oil, salt, and garlic. Blend until the mixture is fairly smooth--it will be thick. The coconut butter solidifies if it comes into contact with cold, so make sure your eggs are at room temperature.
- Cut a piece of parchment paper to fit a cookie sheet. Place the parchment on the cookie sheet and then lightly butter or oil the parchment paper. Spread the batter into a rectangle that is about 10 by 12 inches, of a fairly even thickness. Sprinkle the rosemary and other toppings over the batter.
- Bake for 25-30 minutes, or until the edges of the foccacia are lightly browned. Remove and cool for a few minutes before cutting into squares to serve.
As a reminder, coconut butter is ground, whole coconut, and it is sometimes called coconut manna or coconut cream concentrate. It’s like almond butter, but made with coconut meat. It is solid at room temperature so it has to be warmed to measure, and it seizes up easily when it comes into contact with cold ingredients. Make sure your eggs and oil are at room temperature when you put them in the blender. Finally, do not be tempted to skip the parchment paper step, as this keep it from sticking to the pan and makes it really easy to cut into squares.
Thanks for reading,