photo provided courtesy of elanaspantry.com

ingredients
2 cups flax meal
1 teaspoon baking soda
½ teaspoon cream of tartar
1 teaspoon celtic sea salt
1 tablespoon agave nectar
5 eggs, whisked
½ cup water
⅓ cup olive oil

directions

1. In a large bowl combine flax meal, baking soda, cream of tartar and salt
2. In a smaller bowl, mix together agave, eggs, water and olive oil
3. Stir wet ingredients into dry, mixing well, then allow to stand for 2-3 minutes so that batter thickens
4. Pour batter into a 11-by-7-Inch pyrex baking dish
5. Bake at 350° for 20 minutes or so until a knife comes out clean
6. Remove from oven and cool

Rosemary Parsley Topping

ingredients:
1 batch focaccia (see recipe above)
1 small onion, minced
¼ cup parsley, finely chopped
1 tablespoon rosemary, minced
¼ cup olive oil

directions:

1. Slice focaccia bread into squares and place on a parchment lined baking sheet
2. In a small bowl, combine onion, parsley, rosemary and olive oil
3. Spoon mixture onto bread squares
4. Bake at 350° until onions are browned
5. Remove from oven and bread will be crunchy; drizzle with more olive oil if desired
6. Serve

recipe courtesy elanaspantry.com