Vegan Olive & Rosemary Bread

Ingredients:

1 tsp caster sugar

7g sachet dried yeast

210g YES YOU CAN buckwheat flour, sifted

210g tapioca flour, sifted

2 tsp sea salt flakes

¼ tsp YES YOU CAN xanthan gum

1 tbsp YES YOU CAN vegan egg replacer (mixed with 3 tbs water until gooey)

3 tbsp extra virgin olive oil, plus extra for drizzling

1 tsp apple cider vinegar

1 cup pitted kalamata olives

1 tbsp rosemary sprigs, roughly chopped

Method:

Place the sugar, yeast and 350ml lukewarm water in a jug and whisk to combine. Leave to stand for 10 minutes until foamy.

Combine buckwheat, tapioca, salt and xanthan gum in a bowl.

Pour the foamy yeast, gooey egg replacer, oil and vinegar into the well and mix with a spoon until well combined. Add half the olives and half the rosemary and mix to combine.

Grease a 24 cm x 13 cm loaf tin with olive oil. Spoon the batter into the tin and scatter remaining olives and rosemary over batter. Cover with plastic film and place in a warm place for about 1 hour until risen and puffy.

Meanwhile, preheat the oven to 200°C (fan-forced).

Drizzle olive oil over the risen batter. Bake for 40-45 minutes or until golden. Immediately remove hot loaf from the tin and transfer to a wire rack to cool (this ensures a crispy crust). Cool for 1 hour before slicing.