Olive & Herb Batter Bread
I originally found the recipe for batter bread on the internet. I was a little bored of my current breads and fancied a change. So I started with the original recipe and then substituted the bits I couldn’t eat and added some exciting things that I could! This is the closest thing to gluten & yeast free focaccia that I've found yet and a beautifully simple recipe. It's perfect to eating on it's own or eating with soup.
130g Gluten free self-raising flour
100g quinoa flour ( gives your bread a protein hit, so you will feel fuller for longer)
1/2 tsp gluten free baking powder
1 tsp Himalayan rock salt
Pepper to taste
140 ml coconut milk
2 tablespoons olive oil
2-3 sprigs fresh thyme
1 sprig of fresh rosemary
50g olives halved and with stones removed ( I used black and green)
Mix the flours, baking
powder and salt together
Beat the eggs and add to the flour mixture
Then add the coconut milk and beat well so you have a batter like mixture
Finally add the olives, and most of the fresh rosemary and thyme (you want to save a little to lay over the top as a garnish).
Mix well and gently smooth into in a pre-greased baking tray so the mixture is approximately 1cm thick and sprinkle a little sea salt and cracked pepper over the top.
Bake in a pre-heated oven at 200 degrees for 10-15 minutes or until done.
Remove from tray and allow to cool for 5 minutes.
Garnish with a little sea salt and the remaining herbs, then share.
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