Recipes Baking Dessert Gluten-free Vegetarian

Mediterranean food is somewhat in my heart. For me, I would 1000 times rather have a grilled octopus or sea bass with a fresh salad than a Dutch stew. But then again, I know you can't just fish for octopus out of the North Sea here, so when I'm not in sunny Mediterranean climes, I try to make the best of it here in the Netherlands. Because the cuisine itself is very simple and with a few basic ingredients you can turn a standard recipe into a southern delicacy in no time. Just like this gluten-free olive bread with sundried tomato and rosemary. As if you were in Italy. Or Greece. Or Spain. Doesn't matter ;-).

Recipe

Olive bread with sundried tomato

A delicious summer roll, which is also great to serve with the barbecue!

Course	Dessert
Kitchen	Mediterranean
Servings	For 1 cake

Preparation time

Preparation time	15 min
Time in oven	1 hr
Total	1 hour, 15 min

Ingredients

225 grams gluten-free self-rising baking flour
300 ml buttermilk
3 tablespoons olive oil
3 eggs
3 tablespoons green olives without seeds
5 sun-dried tomatoes
approx. 3 sprigs of fresh rosemary
3 tablespoons grated parmesan cheese

How to make olive bread with sundried tomato?

Preheat the oven to 190 degrees
Cut the green olives into rings and the sun -dried tomatoes into small strips.
Put the gluten -free flour in a bowl. In another bowl, mix the buttermilk with eggs and olive oil. Then add this to the flour and stir well.
Then stir in the olives and tomatoes and rip the needles of the rosemary and add them. Add two tablespoons of Parmesan cheese (store a little cheese). Mix through well.
Divide the bread mix over a cake mold with baking paper. Divide the remaining cheese over it and some rosemary.
Bake for 45 minutes at 190 degrees and then about 15-20 minutes at 200 degrees. Does the bread get too brown? Then cover with some foil, but let it cook well.
Let the bread cool well before you remove it from the mold and cut into slices. You can freeze the bread, then it is the tastiest to grill the bread briefly before you eat it.

Kookstand Voorkomt dat je scherm in slaapstand gaat

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A gluten -free bread is not always easy to make, mainly because gluten -free flour does not rise so well and therefore tends to stay a bit compact. Really airy bread is quite difficult. In some restaurants I have eaten incredibly nice gluten -free bread, but the recipe always remains secret. If I come across the ultimate recipe for gluten -free bread, I will of course share that with you!

This olive bread does not have to rise enormously; It can remain compact. By using fresh Rosemarijn, sun -dried tomatoes and olives, you get a very beautiful Mediterranean taste. Really super tasty! You can also spread this bread eventel with some tapenade. I think it is a very nice summer sandwich, for example to serve at the barbecue. It is also very tasty to briefly roast the slices.

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