focaccia and artichoke sauce

This focaccia is seriously addictive. We finish the whole pan in one sitting!

We love it with artichoke sauce - see the recipe below.

It’s wonderfully gluten free, grain free, and nourishing. It’s a great addition to a simple dinner of spring greens topped with sunflower seeds and boiled, chopped eggs.

FOCACCIA

You will need:

• 1 cup tapioca or arrowroot flour

• 1 cup almond meal / flour

• 1/4 cup coconut flour

• 1 teaspoon sea salt

• 1/2 teaspoon baking soda

• 2 eggs

• 1 cup plant milk (unsweetened)

• 1/4 cup olive oil

• 2 tablespoons any/all of these freshly chopped herbs: chives, rosemary, and thyme

• 2 cloves freshly chopped garlic

• Flaky sea salt or kosher salt for the top

• Sliced tomatoes for the top (optional)

Preheat oven to 400 degrees.

Oil an 8x8 baking dish with olive oil.

In a large bowl, whisk together dry ingredients.

Make a well in the center and add the wet ingredients. Mix them with each other and then incorporate the dry into the wet, mixing well.

Pour batter into prepared dish and level with a spatula. Sprinkle with flaked salt and bake for 15 minutes.

Cool for at least 10 minutes before slicing.

ARTICHOKE SAUCE

Open one glass jar artichoke hearts and drain water out.

Place artichoke hearts in blender.

Add:

• 1/4 cup olive oil

• 1/2 tablespoon lemon juice

• 1/4 teaspoon sea salt

• 1/2 tablespoon dry thyme

Blend at highest speed for 2 minutes.

Serve and enjoy with baked chicken and zucchini, focaccia, or quinoa and roasted root veggies.