The recipes are aim to be as low carb as possible too so they are all grain and gluten free – (except for one rogue cake that slipped in!).
Jul 10, 2024
I’m throwing you a wide ball. Why? Because this is a little gem. Admittedly it’s not a sweet gem, but if like me you’re giving up sugar for health reasons, you may well be one of the growing numbers of people cutting down or avoiding carbs too. If you are, and you’re like me, it’s always so useful to find good, delicious options to replace bread and especially yum recipes for food on the go. Also - while this is a bread – and it can be sliced and toasted like a bread – (I know! yahoo!), it leans very much towards a savoury cake or muffin. Which, I reckon, just about brings it into the Cakespirit criteria by the skin of its teeth
The scope for varying the bread’s content is ample. But here are the ingredients for this particular version.
200g almond flour
100g hemp seeds
2 tsp baking powder
150g crumbled feta
50g chopped walnuts
2 tbsp finely chopped fresh rosemary
100g Sliced black olives
5 eggs beaten
1 tsp garlic herb salt
Black pepper
Pre-heat the oven to 165C/ Gas mark 5.
Line a 10cm x 20cm loaf tin with baking paper. (I lightly oil the tin first to help the baking paper to stick to the tin).
Put the flour, hemp seeds, baking powder and seasoning into a bowl and mix well.
Add the chopped rosemary, chopped walnuts, sliced olives and crumbled feta and mix.
Stir in the beaten eggs until the mixture is fully blended.
Spoon our evenly into the baking tin. Smoothing the top.
Cook for approximately 50 minutes – or until a knife comes out clean from the centre of the loaf. (After about 30 minutes cover the top with foil to stop it from burning).
Cool in the tin for 30 minutes before turning out onto a wire rack to cool thoroughly.
This loaf will need to be stored in the fridge. It freezes well too, cut into slices before you do.
Other options for filling could include spring onions, oregano seasoning, thyme, sundried tomatoes, smoked salmon.
