Gluten-Free Parmesan Bread
Ingredients
- 6 Le Naturelle Eggs
- 1 tsp salt
- 2 tsp cream of tartar
- 1 tsp bicarbonate of soda
- 60g (1/4 cup) Valio Unsalted Butter, melted
- 285g (2 1/2cups) ground almonds
- 120g (1 cup) parmesan cheese, shredded
- 1 tbsp dried oregano
- 2 garlic cloves, grated
- 50g black olives, roughly chopped
- 1 tsp sea salt
Method
- Preheat the oven to 180°C. Prepare a loaf tin by greasing the bottom and sides with butter.
- In a large mixing bowl, whisk the eggs until frothy. Add the salt, cream of tartar and bicarbonate of soda and whisk until well combined.
- Add the melted butter and whisk until combined and frothy.
- Mix in the ground almonds.
- Fold in the parmesan cheese, oregano, garlic and olives. Mix everything well. Transfer the batter into the prepared loaf tin.
- Bake for 40 minutes, or until a toothpick inserted comes out clean.
- Let cool completely on a cooling rack before removing the bread from the tin.