Not finding out I was a coeliac until I was 19 means that I have a heap of food memories tied to foods I can no longer eat. This recipe was inspired by one of those food memories.
When I was younger, summertime weekends meant barbeques with friends and neighbours and hours spent swimming in the pool - and those casual evening barbeques often involved bread baskets filled with pieces of garlic and herb pull apart bread from the local bakery.
Warm and slightly crumbly and filled with flavour, it was one food picky Kristy was always guaranteed to eat - and I can still remember exactly what it tasted and smelt like.
This version is probably healthier and made without any gluten. It's a one bowl recipe that's quick to whip together and all sorts of delicious.
Eaten on it's own or warmed and spread with butter, this has now become a favourite of Jesse's too - and a recipe we make regularly... and I think it's a recipe that needs to make regular appearances at our dinner parties and barbeques too.
So let me share the recipe with you! >>
Gluten Free Garlic and Herb Loaf
makes 12 slices or 1 regular loaf
low fat, gluten free, sugar free, clean eating recipe
1 1/2 cups (180g) gluten free plain flour
1/4 cup (30g) sorghum flour*
1/2 cup (50g) almond flour/almond meal
1/4 cup (30g) ground flaxseed
2 tsp dried oregano leaves
1 tbsp fresh basil leaves, finely chopped**
1 tbsp fresh parsley leaves, finely chopped**
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp garlic salt
1/2 cup milk
1/2 cup (120g) unsweetened applesauce
1/4 cup (50g) butter, melted
1 tbsp (15g) crushed garlic
- Preheat your oven to 180C/355F
- Grease and/or line a loaf tin with baking paper and set aside (see below for my favourite tins to make a thick, tall loaf!).
- In a medium sized mixing bowl, combine all of your dry ingredients (flour through to garlic salt).
- Combine your eggs, milk, applesauce, butter and garlic in a small bowl and pour into your dry ingredient mix.
- Stir all of your ingredients until just combined and pour your batter into your prepared tin, smoothing the top.
- Bake for 30 minutes, loosely cover with foil and continue baking for 10-20 minutes or until your loaf is cooked through and a skewer inserted into the middle removes clean.
- Allow to cool slightly before serving warm - or cool completely before slicing and storing in an airtight container.
- This bread is best eaten fresh, however, it will keep for 2-3 days stored in an airtight container at room temperature.
*You can just use more plain flour if you don't want to use sorghum flour, however, we love the texture sorghum flour gives.
**If you don't have fresh herbs, you can use 1/2 tsp dried basil and 1/2 tsp dried parsley
But tell me, what are some foods that bring back childhood memories for you?
Whenever I see those boxed mix cupcakes with the little edible character stickers (I don't know what they actually are???), I always think of the first day of school as a kid as up until I was in high school, my Mum always made them as a special treat for us to find in our lunchboxes on our first day.