September 6th, 2018 | Posted By: Magdalena Wszelaki | Posted in Anti-Candida, Dips, Dollops & Snacks, Muffins & Breads, Recipes

Rosemary Cashew Focaccia

When we are on a gluten-free, egg-free and dairy-free diet, bread is one of the things that we miss the most. That is why I developed this rosemary cashew focaccia recipe, which is not only gluten-free but also grain free and uses no dairy or eggs.

This focaccia uses flax eggs (a combination of ground flaxseed and water) to give it the binding powder needed. Made mainly with raw cashews that have been soaked in hot water to reduce the phytic acid and to make the nuts gentler on the digestive system, this focaccia has a beautiful moist crumb and has a combination of savory rosemary and slightly sweet cashews.

When the focaccia is ready, it will be a beautiful golden brown. Allow the focaccia to completely cool for at least 30 minutes before slicing into it as it will continue cooking on the inside even after it is removed from the oven.

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Rosemary Cashew Focaccia
Prep time
Cook time
Total time
Serves: 4
  • 2 cups raw cashews
  • 3 flax eggs: 3 tablespoons ground flaxseed + ½ cup water
  • 2 tablespoons water
  • 4 tablespoons coconut oil, melted
  • ½ cup tapioca starch
  • 2 teaspoons baking powder
  • 1 teaspoon sea salt
  • 1 tablespoon fresh rosemary, roughly chopped
  • 1 teaspoon coarse sea salt, for sprinkling
How To Make
  1. Pre-heat oven to 350F, and line a baking sheet with parchment paper or a silpat.
  2. Combine flaxseed meal with water to form the flax eggs. Mix well and set aside for 15 minutes.
  3. Soak raw cashews in hot water for 15 minutes, then rinse.
  4. Place soaked cashews, flax eggs, water, melted coconut oil, tapioca starch, baking powder, and table salt in the bowl of an electric blender and process until you get a thick and homogeneous batter.
  5. Stir in half the amount of rosemary into the batter.
  6. Pour batter onto the prepared baking sheet and use a spatula to smooth it out into a ¾-inch thick circle.
  7. Sprinkle coarse sea salt and the rest of the rosemary on top of the batter, using your fingers to gently press the rosemary and salt unto the batter.
  8. Bake for 50 to 55 minutes, until the focaccia is golden brown and a toothpick inserted in the middle comes out clean.
  9. Let focaccia cool for at least 30 minutes before slicing as it will continue cooking on the inside after being removed from the oven.
  10. Slice rosemary cashew focaccia and serve with olive oil.
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30 Comments to Rosemary Cashew Focaccia

  1. This recipe looks fantastic, however I don’t react well to cashews. Would it be possible to replace them with other nuts or seeds? Thank you very much!

  2. So timely! Just yesterday, in fact, I was searching for Raw Breads on Pinterest, and then this email shows up :). Will be making it soon, since it’s chilly today, so there’s really no excuse NOT to, now is there?

  3. So, I’m one of the odd ducks who can’t use flaxseeds but need gluten free. Can I just substitute 3 eggs for the flax eggs? This sounds so yummy and I have fresh rosemary!

    • Hi Beth,

      Very nice to hear! You can keep it in the refrigerator for up to 5 days.
      ~Deanna HB Team

  4. I made this today and it is amazing!! So nice to have a treat like this. I am wondering about how long it stores and how to store the left overs as I am the only one in my house that likes it.. crazy people that they are… just means more for me!!!

    • Haha Yes, Donna,
      You can keep it refrigerated for up to 5 days. So glad you are enjoying it! ~Deanna HB Team

    • Hi Wendy,

      We have not tried it this way in the Hormones Balance kitchen, However, yes, if you leave it long enough, it should bake. Please let us know how it goes for you. ~Deanna HB Team

  5. We have a complex set of restrictions in our house but with a few adaptations, this has become one of our favorite recipes. I use banana flour instead of tapioca, pumpkin purée instead of oil, and 1/4 tsp baking soda plus 2 tb apple cider vinegar instead of baking powder. We also sometimes change things up by using cinnamon and raisins instead of rosemary. Thank you for helping us find bread we can eat!

    • Emily! These changes sound wonderful! Thank you so much for sharing how your family has modified this recipe. Your adjustments sound delicious.

    • Hi Emily, I love this recipe but would like to try yours as well, looks delicious… Do you use 1/2 cup of the banana flour like it says for the tapioca. ? And how much pumpkin puree do you use instead of the oil,,??

    • Hi Trudy,
      We have only made this version in the HB Kitchen. However, it is reasonable to think other nuts would be very good in this recipe too. Please let us know how it goes if you try a different version. ~HB Team

    • Hi Dianne,

      A woman earlier said this “I use banana flour instead of tapioca, pumpkin purée instead of oil, and 1/4 tsp baking soda plus 2 tb apple cider vinegar instead of baking powder. We also sometimes change things up by using cinnamon and raisins instead of rosemary.”

      We have not tested this in the HB kitchen but she has said this has become a favorite recipe. I hope this helps.

    • Hi Lin, we haven’t tested the recipe with thyme, but that sure does sound good! Please let us know if you try it and how it worked for you. ~ Jeanne HB Team

    • Hey Ann,

      We have not tried out this recipe with that substitution, however I welcome you to give it a try and let us know how it turns out.

      Healthy Regards,
      HB Team

  6. well done! delicious and a nice dense texture. if you’re not a coconut fan you can taste the coconut oil . i think i’ll try a blend of ghee for flavor and some olive oil. i really want the savory to come out.

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