Savoury Loaf

To the Chia Seed and Almond Meal Bread add the following:

• Black olives – 6-8 (you pit them so you know they are fresh)
• Rosemary* (fresh) – ½ teaspoon of freshly chopped leaves
• Thyme* (fresh) – ½ teaspoon of freshly chopped leaves
• Pepper – ½ teaspoon freshly ground
• Olive Oil – 2 tablespoons
• Fetta Cheese – ¼ cup crumbed

* Note: if using dried herbs only use ¼ teaspoon of each.

1. Preheat oven to 175 degrees celsius.
2. Follow the recipe Chia Seed and Almond Meal Bread and simply add the olives, herbs, pepper and olive oil to the mix.
3. You can add the fetta to the wet mix or sprinkle on top before baking.
4. Combine everything well using a whisk, making sure there are no lumpy bits of almond meal or arrowroot.
5. Pour mix into a baking tin lined with non stick baking paper or a silicon bread mould lightly oiled with olive oil.
6. Bake for 30-35 minutes until the bread is firm to touch and bounces back when lightly pressed. The top will be golden in colour and firm to touch.
7. Remove bread from the oven and turn out onto a cooling rack.

This recipe has been kindly shared by Tania Hubbard from:
www.glutenfreegrainfree.com.au