THE COOKBOOK COLLECTION

Focaccia

You'll also find this recipe, with step by step photos, on page 24 of the Creative Bakes Cookbook.
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2 comments

  • We prefer to use husks as we’ve had more success with them (and the powders we’ve used have turned the food purple!) but powder would work. Swap it for the same weight and it should be fine :)

    Mark Brereton
  • Hi,

    I love your recipes and use Psyllium Husk Powder in a lot of keto bakes but this recipe calls for Psyllium Husks (unground). Can I use the powder instead, and if so is it a straight swap weight for weight?

    Thanks in advance.

    Terry

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