Olive, feta and red pepper bake- "cake aux olives"
This is hand on heart the easiest most delicious bake you could ever make ahead and keep for a healthy and balanced lunch.
Growing up, in France, I probably had something like this once a week! The flavour combinations are endless, vegetarian or not, you can go with the flow of seasonal veggies, add spices and even play around with flours. What’s not to like? My favourite is olive with anything.
ingredients
serves 6-8
200g Gluten Free Self raising flour ( I always use Doves Organic)
4 eggs
1 tablespoon extra virgin olive oil
125ml milk
Salt and black pepper
100g Feta cubed
100g red pepper chopped
100g green or black olives, stone removed and halved
Other delicious combo:
Bacon/pea/parmesan
Chorizo/Feta/asparagus
Smoked salmon/asparagus /dill
Mushroom/black olives/smoked ham
method
prep time: 20mins
Grease or line a classic loaf tin.
Preheat oven at 180°C.
Clean and chop peppers and set aside.
Destone and halve the olives and set aside.
Cube the feta.
In a large bowl, add the flour.
One by one add the eggs and mix.
Add the milk and olive oil and mix some more.
Once smooth add the chopped peppers, olives and feta and stir well.
Pour the batter into the pre-prepared loaf tin.
Slide in the oven and cook for about 40-45mins.
Serve warm or chilled, sliced or sliced and quartered for kids handy finger food snacks.
the health boost tip
This super easy savoury loaf is so versatile that I am sure you will adopt it and make it your own to suit your family’s tastebuds, food choices and intolerances. I will be testing it with various flours and update you on quantities and adaptations.
