Gluten free cheddar, spring onion & kumara loaf
Gluten free cheddar, spring onion & kumara loaf Photo: Kelly Gibney
Ingredients
- 5 free-range eggs - lightly beaten
- 1 garlic clove - finely diced
- 1 rounded teaspoon gluten-free baking powder
- 2 ¼ cups (250g) almond meal
- 1 cup grated orange kumara, squeezed of excess liquid
- 1 cup grated (100g) cheddar cheese (could also use parmesan)
- 3 tablespoons olive oil or melted ghee
- 2 spring onions (green part only) - finely sliced
- Handful of fresh parsley - roughly chopped
- ¾ teaspoon salt
- Cracked black pepper
- To garnish: pumpkin and sesame seeds
Method
Preheat oven to 165 Celsius
Mix together eggs, garlic, almond meal and baking powder in a large bowl. Add the remaining ingredients and stir until well combined.
Grease and line a 23cm loaf pan. Use a spatula to fill the tin with the loaf batter and smooth the surface. Sprinkle with seeds.
Bake for 50-60 minutes until golden and a skewer comes out clean when inserted.
Leave to cool for 45 minutes before slicing. It can be stored in the fridge in an airtight container for up to four days.
To serve: Place thick slices of loaf into the toaster for 1-2 minutes until the edges are crisp. Enjoy with butter.