{Paleo} Butternut Squash Focaccia

  • 2 tbs Flax Meal
  • 5 tbs Coconut Flour
  • 1/4 tsp Baking Soda
  • 3/4 tsp Salt
  • 1/4 cup cooked, mashed butternut squash
  • 4 large eggs
  • 1 tsp extra virgin olive oil (or honey, for a sweeter taste)
  • 1-2 tsp finely chopped herbs of your choice (optional)


Preheat oven to 375, and prepare a baking sheet with a piece of parchment paper.

Add the dry ingredients together in a medium bowl (flax, coconut flour, baking soda, and salt).

In a separate bowl, mix together the eggs, squash, and oil. Whisk until well combined.

Pour the wet ingredients into the dry and mix until combined. If you like, add half of your
chopped herbs to the batter. Let the batter rest for a few minutes while the coconut flour
absorbs some moisture. It should be thick, but spreadable. Spoon the batter onto the
parchment paper and spread until it's 1/4" thick, whatever shape you like. For a true
focaccia look, press dimples into the batter with your fingertips. Garnish the top with
the rest (or all) of your chopped herbs.

Bake 12-15 minutes until firm and lightly golden. Allow to cook slightly, then serve. Toast
to re-heat.