Recipe by: Helen Tzouganatos
Time: 1 hour
Serves:makes 1 loaf
Ingredients:
- 210g YesYouCan Buckwheat Flour, sifted
- ¼ tsp YesYouCan Xanthan Gum
- 1 tbsp YesYouCan Vegan Egg Replacer ( (mixed with 3 tbs water until gooey)
- 1 tsp caster sugar
- 7g sachet dried yeast
- 210g tapioca flour, sifted
- 2 tsp sea salt flakes
- 3 tbsp extra virgin olive oil, plus extra for drizzling
- 1 tsp apple cider vinegar
- 1 cup pitted kalamata olives
- 1 tbsp rosemary sprigs, roughly chopped
Method:
- Place the sugar, yeast and 350ml lukewarm water in a jug and whisk to combine. Leave to stand for 10 minutes until foamy.
- Combine buckwheat, tapioca, salt and xanthan gum in a bowl.
- Pour the foamy yeast, gooey egg replacer, oil and vinegar into the well and mix with a spoon until well combined. Add half the olives and half the rosemary and mix to combine.
- Grease a 24 cm x 13 cm loaf tin with olive oil. Spoon the batter into the tin and scatter remaining olives and rosemary over batter. Cover with plastic film and place in a warm place for about 1 hour until risen and puffy.
- Meanwhile, preheat the oven to 200°C (fan-forced).
- Drizzle olive oil over the risen batter. Bake for 40-45 minutes or until golden. Immediately remove hot loaf from the tin and transfer to a wire rack to cool (this ensures a crispy crust). Cool for 1 hour before slicing.
