¼ cup of diced black olives, plus a few for decoration
1 tablespoon of tomato puree
1 tablespoon of honey
1 tablespoon of dried oregano
1 tablespoon of dried rosemary
1 teaspoon of garlic powder
1 teaspoon of baking soda
½ teaspoon of salt
Makes 1 loaf
Due to working on cruise ships, travel has enhanced my taste buds greatly by trying a variety of dishes and nibbles in each port I've visited all over the world. Thanks to this, Mediterranean food is a big favourite and in particular, the healthy flavours of Greece and Italy.
It's a very delightful activity to get off the ship and enjoy the local cuisine and even more so to come back home and create recipes inspired by the delicious fresh ingredients I've tried.
Which is why I thought putting feta cheese and olives, along with olive oil in this paleo friendly, gluten free loaf would be a winner!
Preheat your oven to 180C
Line a loaf tin with parchment paper.
In a bowl, add the eggs, milk, olive oil, honey and tomato puree and whisk well to combine.
To the egg mixture add the almond flour, flax meal, baking soda, salt, garlic powder, oregano and rosemary and whisk well to blend the batter.
Stir in the feta and olives.
Pour the batter into your prepared pan.
Top with extra olives.
Pop the loaf in the oven and bake for 30 minutes.
Remove the golden loaf from the loaf tin and allow to cool completely before slicing.
Enjoy by dipping slices into olive oil and balsamic vinegar, as a sandwich or toasted with poached eggs.
Store in the fridge in an airtight container for 5 days.