Vol 17 Issue 2 Winter 2017
Low Carb Herb, Garlic & Olive Loaf
This paleo style, gluten and grain free loaf bursts with savoury flavours of garlic, herbs and olives.
Serve fresh, toasted, as a dipping bread to soup or simply on its own for a nourishing snack. I love serving slices of this loaf with fried eggs for breakfast or even topped with shredded chicken, tomato and avocado and lightly toasted under the grill. Ingredients: 6 large Free Range Eggs 3/4 cup Sparkling Water 4 Garlic Cloves, crushed 2 tablespoons Dried Herbs of choice (Rosemary, Thyme, Oregano) 12 large Olives, pitted and chopped 2 1/2 cups Almond Meal 3 tablespoons Tapioca Flour 2 teaspoons Gluten Free Baking Powder Pinch Pink Salt Method: Pre-heat fan-forced oven to 180ºC. In a large mixing bowl whisk eggs. Add sparkling water and whisk to combine. Mix through garlic, herbs and olives. Add almond meal, tapioca flour, baking powder and salt and mix until well combined. Spoon batter into a lined loaf tin. Bake in oven for 45 minutes or until cooked through.
M N P Q
Recipe courtesy: www.livelovenourish.com.au
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