The recipe makes 8 servings.
Ingredients:
1 cup (3.5 oz / 100 g) almond flour
2 scoops HLTH Code Chocolate
2 (0.7 oz / 20 g) Tablespoons coconut flour
1 (0.25 oz / 7 g) Tablespoon psyllium husk
1 teaspoon instant dry yeast
2 (0.9 oz / 25 g) Tablespoons monk fruit sweetener
Orange zest of 1 orange
1/2 teaspoon salt
3/4 cup (6 fl oz / 180 ml) warm water
2 Tablespoons (1 fl oz / 30 ml) olive oil , plus more for drizzling
Instructions:
In a small bowl, whisk the warm water and instant yeast. Let it sit for 5–7 minutes until foamy.
Heat a dry pan and toast the flour for a few seconds to get a deep golden colour, being careful not to burn it. This will give the focaccia a deeper chocolate color. Allow to cool.
In a large bowl, mix together the almond flour, HLTH Code Chocolate, coconut flour, psyllium husk, monk fruit sweetener, orange zest, and salt.
Add the yeast mixture and olive oil to the dry ingredients. Stir until a thick, sticky dough forms. Let it rest for 5 minutes so the psyllium can absorb some moisture.
Lightly oil a sheet of parchment and press the dough into an 8-inch (20 cm) round or square pan. Use oiled fingers to dimple the surface.
Cover with a towel and let rise in a warm spot for about 1 hour. It will puff slightly.
Preheat the oven to 375°F (190°C). Drizzle or spray the surface with olive oil.
Bake for 22–25 minutes, or until firm and slightly springy to the touch.
Let cool slightly before slicing. Serve warm or at room temperature. Store leftovers in an airtight container in the fridge for up to 5 days.
Nutritional breakdown per serving. Recipe makes 8 servings.
235 Calories
11g Protein
20g Fat
4g Fiber
7g Total Carbs
3g NET Carbs
