Olive, Sundried Tomato and Basil Loaf
Savoury scrumptiousness with all the good stuff! Fresh from the oven with lashings of butter or toasted and topped with your fave spread, either way this loaf is anything but ordinary!
Gluten Free
Serves 10 | 20 x 10 cm loaf tin
Ingredients
Dry mix
190g / 1¼ cups Anything But Ordinary Plain Flour
2 teaspoons psyllium husk powder
2 teaspoons baking powder
½ teaspoon bicarb soda
¼ teaspoon salt
¼ teaspoon pepper
100g / ¾ cup cheddar cheese, cubed
80g / ½ cup kalamata olives, halved
60g / ⅓ cup sundried tomato strips in oil, drained and diced (reserve oil for top)
30g / ½ cup fresh basil leaves, roughly chopped
Wet mix
250g / 1 cup natural greek yoghurt
40ml / 2 tablespoons apple cider vinegar
40ml / 2 tablespoons olive oil
2 eggs
Method
Preheat oven to 180°C. Line a 20cm x 10cm loaf tin with baking paper.
Sieve Anything But Ordinary Plain Flour, psyllium husk powder, baking powder and bicarb soda into a mixing bowl. Whisk well.
Add salt, pepper, cheddar cheese, kalamata olives, sundried tomato and basil. Stir to combine.
In a separate bowl put the yoghurt, apple cider vinegar, oil and eggs. Whisk together, then pour into the dry mix.
Stir well to incorporate all the flour.
Tip into prepared loaf tin and smooth over the top, brushing it with the reserved sundried tomato oil.
Bake for 45 minutes, turning half way, until browned and skewer inserted comes out clean.
Let stand for 10 minutes before lifting out of tin and cooling on a wire rack.
Keep the baking paper to wrap it with and store in an airtight container in the fridge for up to a week.
Serve warm spread with mashed avocado, butter or your favourite pesto combo.