Focaccia Bread Recipe | Nutritional Therapy for IBD

Ingredients

2 cups almond flour

7 ounces dry curd cottage cheese (aka farmer's cheese)

1 tsp baking soda

¼ tsp salt

½ tsp coarse black pepper

½ cup grated cheddar cheese

3 eggs

3 TBSP butter or soft spread, melted

2 scallion sprigs, finely sliced

½ tsp coarse sea salt (for topping)

1 TBSP finely grated cheddar cheese (for topping)

1 tsp dried rosemary (for topping)

200 grams almond flour

200 grams dry curd cottage cheese (aka farmer's cheese)

1 tsp (5 ml) baking soda

¼ tsp (1.25 ml) salt

½ tsp (2.5 ml) coarse black pepper

56 grams grated cheddar cheese

3 eggs

3 TBSP (42 grams) butter or soft spread, melted

2 scallion sprigs, finely sliced

½ tsp (2.5 ml) coarse sea salt (for topping)

1 TBSP (15 ml) finely grated cheddar cheese (for topping)

1 tsp (5 ml) dried rosemary (for topping)

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Dietary Therapies

SCD

mSCD

IBD-AID P2

Dietary Requirements

Grain-Free

Gluten-Free

Lactose-Free

Vegetarian

Soy Free

Preheat the oven to 375°F (190°C).
Grease a 9x13-inch (23x33-cm) baking dish.
To make the bread, mix together the bread ingredients in a food processor until well blended.
Remove from the blender and spread out in the greased baking dish.
To make the topping, combine the topping ingredients and mix well.
Sprinkle topping over the bread.
Place in the oven and bake until the edges brown, 30 to 40 minutes.
Allow to cool, and then cut into sandwich squares