- For the caramelized onion dip:
- 100g cashew nuts
- Juice of 1½ lemons
- 1 tablespoon garlic oil
- 1 teaspoon light brown sugar
- For the foccacia:
- 8 oz/ 225 g gluten free Flour
- 4 tsp baking powder
- ¼ tsp xanthan gum
- 1 heaped teaspoon egg replacer, mixed with 2 tbsp water
- 250 ml hot Water
- 1 tablespoon olive oil, plus some extra olive oil
- Sprigs of rosemary, optional
- A pinch of sea salt flakes
< li >1 large white onion
Place the cashews in a bowl and cover with water, let soak overnight or longer at least 4 hours.
Once soaked, drain the cashews from the water and place them in a high powered blender with the juice of 1 lemon and 100ml water. Mix everything together, stopping periodically to scrape down the sides until you have a smooth, creamy consistency. You can do this in a food processor (the smaller the bowl the better), but it takes a lot longer and you’ll find the end result is a little grainier than it should be. Transfer the mixture to a bowl, cover and refrigerate until ready to use.
Next, peel the onion and cut into thin crescents. Heat the garlic oil in a heavy-bottomed pan until hot, add the chopped onion, remaining lemon juice, a good pinch of sea salt, and the brown sugar. Sauté over low heat until onions are soft and caramelized – about 25 minutes.
Flip onions into cashew cream mixture until combined, season to taste and refrigerate until ready to use . This spread keeps refrigerated for up to 3 days.
Preheat the oven to 200 °C and grease the pan generously with olive oil one. Place the flour, baking powder, xanthan gum, egg substitute and oil in a food processor, pour over the water and mix to form a smooth, creamy batter – it should have a sinking consistency but not be entirely runny.
< p>Alternatively prepare In a large mixing bowl, add the egg replacer, add the remaining dry ingredients, mix and then gradually add the remaining water to the pan, line the top with the back of the spoon, press into the corners of the pan and spread evenly. Now use your fingertip to mark little bumps and bumps all over the dough – since this is such a runny dough you can’t make solid holes, just create little peaks and indentations on the bread surface. Now sprinkle over the rosemary leaves (if using), drizzle with olive oil and sprinkle with a little sea salt.
Bake for 35 minutes or until golden and crispy. Remove from the oven, turn out of the mold on a wire rack and let cool for a few minutes before serving.