Parsley Bruschetta

           Easy, Recipes, Sides
Parsley Bruschetta
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2 cups golden flaxseed meal

1 teaspoon baking soda

½ teaspoon cream of tartar

1 teaspoon sea salt

1 Tablespoon agave nectar

5 eggs, whisked

½ cup water

1/3 cup olive oil

Bruschetta topping:

1 small onion, minced

¼ cup parsley, finely chopped

1 Tablespoon rosemary minced

¼ cup olive oil


In a large bowl combine flax meal, baking soda, cream of tartar and salt.

In a smaller bowl, mix together agave, eggs, water and olive oil.

Stir in wet ingredients into dry, mixing well, then allow to stand for 2-3 minutes so that batter thickens.

Pour batter into a 9 x 13 baking dish.

Bake at 350F for 20 minutes or so until a knife comes out clean.

Remove from oven and cool.

Slice Focaccia bread into squares and place on a parchment lined baking sheet.

In a small bowl, combine onion, parsley, rosemary and olive oil.

Spoon mixture onto bread squares.

Bake at 350F until onions are browned.

Remove from oven and bread will crunchy; drizzle with more olive oil if desired.

This recipe was inspired in whole or in part by Elana’s Pantry