Gluten free, full flavoured and tasty.
2 cups Almond meal
3 tbs chia seeds (soaked in 45ml water)
1 cup arrowroot (sifted with 1 tbs aluminium free baking powder, 1 tsp bicarbonate soda and 1 tsp unrefined salt)
2 tbs apple cider vinegar or lemon juice
2 tsp maple or date syrup
3 tbs olive or macadamia oil
1 1/2 cups of mixed extras
(I used chopped black olives, small piece red capsicum, a large pinch of mixed fresh herbs, a good slice feta cheese diced and a small handful of pine nuts)
Line a loaf pan with baking paper
Combine dry ingredients
Whisk wet ingredients
Whisk all together to combine.
Fold in your mixed extras and bake at 175 degrees for 35 – 40 minutes until skewer inserted comes out clean and the top is crusty and golden.
Cool on wire rack.
Slice and eat fresh or lightly toast and top with your favourite savoury toppings.
Store well wrapped in fridge
It keeps really well.