Sage, Onion & Olive Bread
(makes 1 loaf, 10-12 slices)
40g ground flax seeds
120ml unsweetened almond milk
1 tbsp apple cider vinegar
3 eggs
1 tsp baking powder
100g almond flour
90g oat flour
2 tsp onion powder
2 tsp ground sage
100g sliced black olives
- Preheat the oven to 200°C. Spray and line a loaf pan.
- Chop up half of the sliced olives, saving the rings to put on top of the loaf. Set aside.
- In a medium-sized mixing bowl, beat the flax seeds, almond milk, apple cider vinegar and eggs together until well combined.
- Add the dry ingredients, mixing until combined. Stir in the chopped olives, and pour the batter into a loaf pan. Spread evenly, and gently press the olive slices into the top of the batter.
- Bake for 40 minutes. Let cool completely before storing in an airtight container.
