So on Friday I made a savoury loaf to fix a need for something bread-like with a cake texture. It came out beautifully and I have to share the recipe with you. I’ve had a slice with mashed avocado for breakfast this morning and it was a delightfully indulgent lazy sunday breakfast.
At first I was like olives at breakfast…can I do this!? However, I successfully broke down my olive-breakfast barrier going to new savoury heights. Try it! There are only a few and they just add something to this recipe. You can also freeze slices and either toast at home (make them thin for this) or defrost on the way to work.
Unfortunately I just didn’t take too many great pictures but the recipe will make up for it….
Spinach, olive & feta loaf
Recipe adapted from Sarah Wilson’s Paleo inside out bread from her I Quit Sugar for Life book.
- 1 1/2 cups rye flour (swap for 3/4 cup arrowroot for gluten free)
- 1 1/2 cups ground almonds
- 10 black pitted olives
- 25g feta cheese
- 25g parmesan cheese
- 5 eggs
- large handful spinach
- 1/2 cup of fresh parsley
- 1/2 tsp salt
- 1/2 tsp bicarbonate of soda
- 1 1/2 tbsp apple cider vinegar
- Line a loaf tin with baking parchment and pre-heat the oven to 160C
- Mix the flour, bicarbonate of soda, salt and ground almonds in a big bowl
- Whisk the eggs lightly and add the apple cider vinegar
- Wilt the spinach in a pan with a little water or in the microwave for about 90 seconds. Drain and add to the egg mixture making sure it doesn’t all clump together.
- Add the olives, cheeses, parsley & stir
- Bake in the middle of the oven for 40-50 minutes
As you can see, I’m not strictly gluten-free. I naturally don’t eat much gluten as I don’t eat much bread, pasta or other wheat products that often (stick to a very wholefoods diet). However, sometimes I do like a nice cake like bake where I tend to use a slightly healthier flour like Rye.
If you do want to make this gluten free you can replace the flour with half the quantity of arrowroot but for this exact recipe I haven’t tried it myself. I may experiment with gluten-free more in the future but for now, I am just content being low sugar, in control and enjoying savoury breakfast experimenting!
Do let me know if you try this recipe or if you have any other great savoury loaf recipes you love?