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Caption: Olive
Loaf
Cake
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Caption: This recipe yields one small loaf cake because it needed to serve only two people.
If you would like a larger loaf, the recipe can be exactly doubled and bake time increased by 10 - 15 minutes.
If you would like a less intense olive flavor, feel free to decrease the olive quantity.
I used a combination of green and kalamata olives, but use which ever you prefer.
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Caption: INGREDIENTS
110 g gluten free flour with xanthan gum
1 tsp baking powder
1/8 tsp baking soda
1/8 tsp salt
1 flax "egg" {1 tbsp ground flax & 2 tbsp water}
50 ml olive oil
100 ml warm water
1/2 tbsp lemon juice
50 g pitted olives {chopped}
1/2 tbsp dried or fresh thyme
1/2 tsp salt flakes
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Caption: Grease a small loaf pan with olive oil.
Preheat oven to 160 degrees Celsius
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Caption: Combine flax and water to make flax "egg" and allow to stand for a few minutes
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Caption: Sift flour, salt, baking soda and baking powder together
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Caption: Add olive oil and flax mixture to dry ingredients
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Caption: Combine warm water and lemon juice. Stir into batter with metal spoon until completely combined.
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Caption: Add olives and thyme and mix well
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Caption: Spoon batter into greased pan. Sprinkle with salt flakes.
Bake for 25 minutes.
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Caption: #stellerfood #vegan #glutenfree #oliveloaf
#100daysofveganbaking
#the100dayproject