This recipe is based on an Ottolenghi bread which I have amended to make it dairy free (apart from the eggs),gluten free and yeast free.
It's particularly good with home made soup. I tend to make two at a time and slice up the second loaf to put in freezer so I can defrost one piece at a time.
Ingredients
50g gluten free rolled oats
20g thyme leaves, finely chopped
50g pumpkin seeds
100g Buckwheat flour
100g ground gluten free oats
2 teaspoons baking powder
1/4 teaspoon baking soda
1 pinch salt
2 medium beetroot, peeled and finely grated (2 cups or 200 g)
2 eggs
80ml olive oil, plus 1 tablespoon extra for greasing
80ggoat’s yogurt
120g young and creamy goat cheese, roughly broken into 3/4-inch/2cm peices
Method
- Preheat the oven to 180°C. Grease an 8 x 4-inch/20 x 10cm loaf pan and line with parchment paper.
- Mix the oats, thyme and pumpkin seeds in a small bowl. Put the buckwheat flour and ground oats into a separate bowl with the baking powder, baking soda, and 3/4 teaspoon of salt. Whisk to combine and aerate, then add the grated beet and all but 1 tablespoon of the oat and seed mix. Don't stir the mixture; just set it aside.
- In a separate bowl, whisk the eggs, oil and goats yogurt. Pour over the flour and beetroot mixture, then, using a spatula, mix to combine. Add the goat cheese and carefully fold through, trying not to break the pieces as you go.
- Spread the mixture evenly into the prepared loaf pan and sprinkle with the remaining 1 tablespoon of the oat and seed mix. Bake for 40 minutes, then cover tightly with foil and bake for another 40 minutes. A skewer inserted into the middle will not come out completely clean, but it should not be too wet. Remove from the oven and let stand for 5 minutes, then turn out onto a wire rack and invert the bread so it is resting seed side up. The exterior will be quite crisp and dark.
- Cool for at least 20 minutes before slicing.