Saturday, March 10, 2012

Monk's Lunch part 2

We recently spent a few days learning about monks of the dark ages.  One of the things we learned about was what monks ate.  I heard split pea soup and brown bread and my mind immediately jumped to two recipes I wanted to make.  One was (of course) split pea soup.  We recently had a ham and I saved a ham bone with some ham still attached and had been trying to get up the courage wanting to use it.  The other recipe was one for a flax seed bread, which is probably as close to brown bread as a gluten free person can get.  We enjoyed the bread dunked into the soup.

Flax Bread  "Focaccia"

 2 cups flax seed meal
1 Tbsp Hain baking powder
1 teaspoon sea salt
1-2 TBSP Turbinado or cane sugar
5 beaten eggs (or equivalent alternative like EnerG Egg Replacer)
1/2 cup water
1/3  coconut oil, melted 


Preheat oven to 350 F

I used stonewear and lightly greased it using Spectrum Palm Shortening.

1.  Mix all dry ingredients together.
2.  Add in eggs, water and oil.  Combine well. (make sure there aren't any signs of egg strings.)
3.  Let the batter sit for a short time (2-3 minutes) to thicken up.
4.   Spread batter into pan and spread out about 1 inch high.
5.   Bake for about 18-22 minutes.  It is done when it springs back when touched or is visibly browned.
 6.   Cool and cut into whatever size slices you want.

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