Finally! My first savoury bread recipe was a delicious success! Simply amazing and full of tons of flavour, with the right amount of spice and heat 😉
This bread is quite versatile with savoury toppings and is also a nice break from traditional sweet and sandwich breads. It’s moist, fluffy, aromatic, and has well balanced flavours.
I must say the best slice I had was when it was fresh out of the oven and topped with my homemade mayo and veggie toppings, I’m pretty sure I went to food heaven and met the culinary Jesus for about ten minutes, and It was the best ten minutes of my life 🙂 okay i’ll stop being cheesy now lol…but this recipe is definitely a must try!
Recipe: adapted from closetcooking.com
1 1/2 cups organic zucchini (grated, squeezed, and drained)
2 roasted organic red peppers (chopped)
1/2 cup organic light feta cheese
2 small cloves garlic (grated)
1 tsp basil (or oregano)
2 tbsp sulphite free balsamic vinegar
1/4 cup organic extra virgin olive oil
2 organic cage free eggs
1 1/2 cup brown rice flour
1 tsp organic sea salt
1/2 tsp gluten/aluminum free baking soda
1/2 tsp gluten/aluminum free baking powder
First, roast your peppers. Set oven to broil and cut the red peppers in half, removing the stem and seeds.
Place the peppers on a baking sheet lined with foil paper with the cut side facing down. Let it broil until the sides have blackened, about 20 minutes.
Place the peppers in a zip lock bag and let them cool for about 20 minutes. Peel off the skin (it should flake off easily), then dice them into small pieces and set aside for your bread!
Now, pre-heat oven to 350°F.
Mix wet and dry ingredients in separate bowls before bringing them together.
Pour batter into a greased 9/5 inch loaf pan.
Bake for 60 minutes or until it passes the toothpick test.
Serve with toppings of choice, or my homemade mayo!