Baking

Gluten-free olive bread

Author: Sarah Swain - Food writer, stylist and recipe creator

Photographer: Devin Hart

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Serves: 10

Time to make: 1 hr

Hands-on time: 15 mins

Ingredients

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200g (1 ⅓ cups) Healtheries Simple Wheat & Gluten-free Baking Mix

1 ¼ cups buttermilk

3 eggs

2 tablespoons olive oil

2 tablespoons pitted green olives, sliced

4 sun-dried tomatoes, chopped

2 tablespoons fresh rosemary leaves, taken off sprigs

3 tablespoons grated parmesan cheese

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Instructions

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1 Lightly grease a 900g loaf tin and line base with greaseproof paper. Preheat oven to 180°C. Place baking mix in a large mixing bowl. Beat buttermilk, eggs and oil together. Pour into baking mix. Whisk together with beaters to make a smooth batter.

2 Add olives, tomatoes, half the rosemary and 2 tablespoons of the parmesan.

3 Pour into prepared tin. Sprinkle with remaining rosemary and parmesan. Bake for 45 minutes or until firm to touch and golden brown. Cool before turning out.

Nutrition Info (per serve)

Calories 136 cal

Kilojoules 570 kJ

Protein 4 g

Total fat 5 g

Saturated fat 1 g

Carbohydrates 20 g

Sugar 3 g

Dietary fibre 1 g

Sodium 130 mg

Calcium 70 mg

Iron 0.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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