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

More weights & measures

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

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 136cal

Kilojoules 570kJ

Protein 4g

Total fat 5g

–Saturated fat 1g

Carbohydrates 20g

–Sugars 3g

Dietary fibre 1g

Sodium 130mg

Calcium 70mg

Iron 0.5mg

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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