Herbed Focaccia Flatbread - Wheat Belly Friendly

This recipe (from Dr. Davis' "Wheat Belly 30-Minute (or less) Cookbook, page 22) provides an unusually sturdy focaccia bread suitable for a variety of dishes. Delicious!

Shape this focaccia dough into whatever shape suits your recipes. I usually make two focaccias, each approximately three inches wide by six inches long and 1/2-3/4 inches deep, to use as the two bread slices to sandwich ingredients between. However, this recipe yields such an incredibly filling bread that the two slices can easily be cut in half to yield two very satisfying sandwiches to serve two.

Ingredients:
2 cups almond meal (this online version is slightly different from the book, so check closely)
1 cup shredded mozzarella or other cheese
1 teaspoon sea salt
1½ teaspoons dried rosemary
1½ teaspoons dried oregano
1 teaspoon onion powder
½ teaspoon garlic powder
¼ cup sundried tomatoes, finely sliced
2 large eggs, separated
3 tablespoons extra-virgin oil

Preheat oven to 350° F.

In food chopper or food processor, pulse shredded cheese until reduced to small granule-sized consistency, similar to couscous.

In medium bowl, combine almond meal, cheese, sea salt, rosemary, oregano, onion powder, garlic powder, and sundried tomatoes and mix together. Set aside.

With electric mixer, whip egg whites until stiff. Blend in egg yolks and 2 tablespoons olive oil at low speed. Pour egg mixture into almond meal mixture and mix together.

Divide dough in two and form into desired shape by hand. Smooth edges with knife or spoon. (You may need to place your knife or spoon under hot running water to help mold the dough.)

Bake for 15 minutes. Remove and take blunt handle of spoon or other small rounded instrument and make small depressions in the surface every inch or so. Brush surface with remaining olive oil and sprinkle some sea salt on top.

Return to oven additional 15 minutes.

Breakfast Quiche - Mushroom - Bacon - Cheese - Wheat Belly Friendly

Let me say right up front that this "Wheat Belly" friendly breakfast quiche is AWESOME, but time consuming!  So, you may want to prepare the whole thing the night before, or at least get all the mixtures ready.  Or, you could work hungry as I did on this, but the effort, either way is well worth it!

It really helps if you have a helper on this one, there is a lot of mixing and finding ingredients.  However, once you've done it once, you'll be able to do it quicker on those hungry mornings!

This recipe came from Wheat-Free Market Foods, and this is my attempt at preparing.

Divide your activity into preparing the crust and the filling.  The are bought time consuming and are made up of several ingredients.  The ingredients should be on hand, IF, you have been following Dr. Davis' "Wheat Belly" program.  The crust is basically made up of the "Wheat-Free All-Purpose Baking Mix" that I usually keep made up in a canister.  You need his cookbook to get the ingredients of that mixture.  HINT: Breads are made from Almond, coconut, and flaxseed flours/meals. NO WHEAT!

The CRUST is made up of: (turn on oven to 350)

1 -1/2 Cups Wheat-Free Baking Mix

1/4 teaspoon sea-salt

1 teaspoon Virtue or Truvia sweetener (only Stevia extract, no other ingredients are "wheat belly" legal)

1 large egg

2 tablespoons of "real" butter

The FILLING is made up of:

4 slices of thick bacon (chopped)

1/2 small onion (finely chopped)

4 ounces of mushrooms (chopped)

1/2 teaspoon sea-salt

5 large eggs

3/4 cups heavy whipping cream

4 ounces shredded cheese (provolone or Swiss)

1/4 teaspoon black pepper

Prepare Crust:
Preheat oven to 350 degrees F. In a medium bowl combine baking mix, sweetener, salt, butter and egg. Blend until dough forms. Place dough on a large piece of parchment paper. Place another sheet of parchment paper (or plastic wrap) on top of the dough and roll out until dough is approximately 12 inches in diameter (for a 9 inch pie). Remove top paper and carefully invert crust into pie plate. Remove any excess dough and crimp edges if desired.

Bake crust for 10 minutes then remove from oven.

While crust is baking, prepare filling.

Render fat from bacon in a medium pan. As soon as bacon is crispy, chop bacon and set aside. Leave at least 3 tablespoons of bacon drippings in pan and add onion, mushrooms and ¼ teaspoon salt. Cook over medium heat until vegetables are tender. Turn off heat.

In a large bowl add eggs, whipping cream, cheese, remaining ¼ teaspoon salt, pepper, bacon and mushroom mixture. Pour mixture into the pre-baked crust and bake for 35 minutes or until center is set. Check crust around 30 minutes to make sure it is not getting too brown. Allow to cool for at least 10 minutes before slicing.

Get ready to "slap yo mamma"!  It's awesome with coffee, and maybe a side of fresh fruit!