Enjoy this delicious and nourishing low carb Portuguese focaccia recipe which is gluten free with a grain free Paleo style option.
Beat the egg yolks with the sugar until just mixed. Gently beat in the sorghum (or arrowroot) flour and then the almond flour.
Slowly mix in the juice.
Beat the whites of the eggs with a pinch of sea salt until stiff. Gently fold them into the batter being careful not to overmix.
Bake for 30 minutes at 350 F/177 C or until a knife inserted in the center comes out clean.
Serve focaccia alone as a delicious gluten free coffee cake or as a light dessert sprinkled with sucanat powderized in a food processor or freshly ground cinnamon.
Substitute sucanat for coconut sugar if desired or use date syrup for a GAPS friendly focaccia.
If you don't have oranges on hand, you may substitute 1/4 cup lemon juice plus 2 Tbl water plus 1 tsp orange extract.