You may remember this loaf from my camping survival post. It saved my life at Glastonbury and here it is for you to try! I love it!
Tomato and Olive Bread
Prep time: 10 min
Cook time: 30 mins
Total time:40 mins
8 oz ground almond
4 oz milled flaxseed
2 tbsp melted coconut oil
1 tbsp mixed herbs
1 tbsp dried basil
1 tbsp tomato purée
1 small tin of black olives (sliced and no sugar)
Salt and pepper to taste
Preheat the oven to 180°C.
Beat the eggs, melted coconut nut oil and tomato purée together until mixed thoroughly.
In a large bowl, combine the dry ingredients (ground almonds, bicarbonate of soda, milled flaxseed, herbs)
Combine the wet and the dry evenly with a spoon. Mix in the olives.
Spoon the mixture into a lined loaf tin. Sprinkle with salt and pepper.
Place the loaf into the centre of the oven and bake for 30 mins, until golden brown on top or a knife comes out clean.
Remove from oven and cool in the loaf tin for 15 mins, then remove to cool on a wire rack.