Savoury Gluten Free Loaf
Ingredients:
1 Cup Almond Meal
2 Tbsps. Chia Seeds
30mls Water
¾ Cup Arrowroot (sifted)
1 tsp Bicarb soda (baking soda sifted)
2 tbsps. Apple Cider Vinegar
2 Eggs
Good pinch salt
6-8 Pitted black olives
½ tsp Rosemary leaves chopped
½ tsp freshly chopped Thyme leaves
1/2 Tsp fresh ground pepper
2 tbsps. Olive oil
¼ Cup Goats fetta or parmesan cheese
6-8 Semi-Sundried Tomatoes
Note: You can substitute arrowroot with tapioca if you like
Cook your single sized batch in a small stainless steel mixing bowl or a small pudding bowl lined with non-stick baking paper.
Method:
- Preheat oven to 175C
- Soak chia seed in water whilst preparing dry mix. Stir to make sure seeds are in the water.
- Sift arrowroot & bicarb (baking soda) into bowl
- Add almond meal and salt and mix well
- Use whisk to combine the dry ingredients to help break up lumps and distribute ingredients evenly
- Add eggs, soaked chia seeds, olives, herbs, cheese, sundried tomatoes, pepper, oil and apple cider vinegar
- Combine everything well until there are no lumps (about 1min of whisking)
- Don’t be tempted to add any liquid – the mix is meant to be thick
- Pour mix into a baking tin lined with non-stick baking paper or a wonderful silicon bread mould lightly oiled with olive oil. Use a spring form cake tin
- Bake for 25mins until the bread is firm to the touch and bounces back when lightly pressed. The top will be golden in colour and firm to touch
- Remove bread from the oven and turn out onto a cooling rack
- Adjust cooking time to 45-50 minutes if cooking a double batch mix (large loaf)
Store wrapped well in fridge for 4-5 days.