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vegan focaccia bread

Gluten, Yeast, Egg Free & Vegan Focaccia Bread!

I MISS BREAD!! If you need to avoid gluten, or even if you are just trying to avoid gluten, this is the phrase I hear the most. Bread has become something we are just simply used to. It’s a vessel for sandwiches, avocados and dips, it encases meat and it gives us something to munch on while we are waiting for the main course. It can be crunchy, chewy, light and airy and still be delicious.

I’ve been scouring the internet seeking great, heck even decent, gluten free bread options. And there’s a few out there. But to add a layer of complexity, eggs are not agreeing with me right now so the gf bread also needs to be vegan. And I need to avoid yeast . . . so these are some tough parameters.

Let’s just get this one thing out there: bread that is gluten free and vegan and egg free and yeast free is not going to be ‘exactly‘ like their typical counterparts. But once your palette adjust slightly, there becomes a new normal (one that is ok adjusting too.)

This original recipe come from Magdalena Wszelaki. I halved the recipe, soaked the cashews overnight and added olive oil to add to that authentic focaccia depth of flavor. It’s quite dreamy really for an egg, dairy, gluten and yeast free bread. It’s going to be much heavier and thicker than the traditional thanks to the fattiness of the cashews, but that also lend to the rich flavor. Fresh rosemary is key but feel free to substitute dried basil.

Gluten, Egg, Yeast-Free and Vegan Focaccia Bread

1 cup raw cashews
1.5 Tbls ground flax + 5 tbls water
1 Tbls water
2 Tbls coconut oil, melted
2 Tbls tapioca starch
1 tsp baking powder
1/4 tsp fine pink Himalyan salt
1 Tbls fresh rosemary, rough chopped and divided
1 tsp coarse sea salt, for sprinkling
1 Tbls olive oil to drizzle on the top

Soak the cashews overnight or for at least for 30 minutes; rinse well.

Preheat the oven to 350 degrees with a sheet pan in the oven.

Stir together the ground flax and 5 tablespoons of water, let sit for 20 minutes (can do this step the night before).

Blend all the ingredients together (the soaked & rinsed cashews, soaked flax, water, melted coconut oil, tapioca starch, baking powder, pink salt and half of the fresh rosemary) until a thick batter forms, about 45 seconds to 1 minute. You may need to stop and scrape down the sides a few times.

Lay a piece of parchment paper on the counter next to the stove. Pour the batter into the middle of paper and smooth it out to a circle, less than an inch thick. Sprinkle with the remaining rosemary, the coarse salt and the olive oil.

Bake 50-60 minutes until golden brown and a toothpick comes out clean when inserted. Let rest for 30 minutes.
Refrigerate leftover pieces; rewarm in a hot oven for a few minutes.

A Glorious ‘Icing’ and Spiced Warm EggNog

Prep Time:

Cook Time:

Ingredients
1/2 cup cashews

1/2 cup hot water (2 cups of hot water for the warm drink)

3 dates, pitted

1/2 tsp ground cinnamon

1/4 tsp ground ginger

1/8 tsp ground cloves

Optional: Rum or Amaretto

Directions

To enjoy as a Spiced Icing / Frosting or Sweet Dip:

Place all the ingredients in the blender except the water, blend until smooth (about 1 minute) adding a tablespoon of water at a time as needed to get to your desired consistency. Drizzle over baked goods or try as a dip for fresh apples.

Booze it up: add a tablespoon of brandy and sprinkle with chopped, toasted pecans to fully top off your treats

For the Warm Spiced Drink- It’s a wonderfully creamy, thick and warm version of a non-chocolate hot chocolate:

Make the icing as noted above. Add in an additional 1.5 cups of hot water and blend until combined.

Booze it up: Enjoy as is or add in a few tablespoons of Amaretto for further warming.

As a Cold Cocktail- It becomes a more healthy, egg free, eggnog version:

Make the Spiced Drink as noted above. Add in an additional 1.5 cups of cool water and blend until combined. Chill in the refrigerator until desired temperature is reached.

Booze it up: add in a few tablespoons of rum to really complete the EggNog tradition.

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