Mediterranean Cassava Bread
Once you see how simple to make and tasty this pizza bread is, you’ll realise how special our new wholemeal Cassava flour is. This bread is ideal for lunch boxes and gathering. it was very popular with visitors at the recent gluten free food festival in Manchester. Please enjoy the recipe and we’ll look forward to hear about the new recipe version you’ll create.
- Prep Time20 min
- Cook Time25 min
- Total Time45 min
For the batter
- 175g of Wholemeal all-purpose Cassava flour
- 50g of Cornflour or arrowroot
- 50g parmesan cheese (optional but nice)
- 300g of milk or substitute
- 75g of vegetable oil
- 3 large free range eggs
- 1 Tbsp. baking powder
- 1 tsp of oregano
- 1 tsp of fine sea salt
For the filling
- 1 medium onion chopped
- 1 red pepper chopped
- 1 yellow pepper chopped
- 2 Tbsps. of fresh coriander finely chopped
- 2 spring onions chopped (green tops only)
- Olives chopped (optional)
- Fine sea salt to taste
- Freshly ground black pepper to taste
- 1 tsp of olive oil
Preheat the oven to 180C/Gas mark4/350F. Line a baking tin approx. size 22cm x 30cm with baking paper.
Make the batter: Mix the flours, baking powder, oregano, parmesan and the salt in a large mixing bowl and stir in the eggs and oil. Gradually add the milk, mixing well to form a soft batter and set aside.
Chopped the vegetables and herbs place in a bowl, then season with the salt, pepper and olive oil.
Pour half of the batter into the baking tin and spread evenly, then scatter the chopped seasoned vegetable over the batter, trying to cover well the batter with the vegetable mix. Drizzle the remaining batter on top of the vegetables – don’t worry if there are some spaces which are not covered by the batter.
Bake in the preheated over for 20-25 minutes or until golden on top or the skewer comes clean. Place in a hack and allow to cool. Serve warm or cold.
This recipe is perfect for using up any left overs of pasta sauces, roast vegetables or roasted meats.