- Makes16
- CourseStarter
- Prepare20 mins
- Cook30 mins
- Total time50 mins
- Pluscooling
Ingredients
- 3 tbsp olive oil, plus a little for greasing
- 250g Dove’s Farm Gluten Free Rice Flour
- 125g Cooks’ Ingredients Gram Flour
- 1 tsp ground turmeric
- 1 tbsp Cook’s Ingredients Harissa Seasoning
- 1 tsp baking powder
- ½ tsp bicarbonate of soda
- 1 tsp salt
- ½ x 500g tub Essential Low Fat Natural Yogurt
- 8 sun-dried tomatoes, drained and sliced
- 60g pitted black olives, halved
- 1 red pepper, deseeded (cut a few thin rounds, then thinly slice the rest)
Method
Preheat the oven to 180ºC, gas mark 4. Grease a 23cm square baking tin with a little oil, then line with baking parchment.
In a large mixing bowl, tip in the dry ingredients – the flours, turmeric, harissa, baking powder, bicarbonate of soda and salt. Give them a quick mix. Place the yogurt, 3 tbsp olive oil and 100ml water in a jug and mix to combine.
Pour the liquid into the dry ingredients, mixing well to a thick batter. Add up to 3 tbsp more water to loosen, if needed. I mix with gloved hands to make sure no dry flour is left behind, or you can use a wooden spoon. Mix in most of the tomatoes, black olives and the thinly sliced pepper.
Scrape the batter into the prepared cake tin and spread to the edges evenly, smoothing out the top. Scatter the remaining tomatoes, olives and pepper rounds over the top, then bake for 30 minutes, or until risen and golden and a skewer inserted into the middle comes out clean. Leave to cool in the tin for 15 minutes, then lift out and cut into squares. Let it cool completely if packing for a picnic. Keep sealed in an airtight container and consume within 2-3 days.
Nutritional
Typical values per item when made using specific products in recipe
Energy | 574kJ/ 137kcals |
|---|---|
Fat | 4.6g |
Saturated Fat | 0.8g |
Carbohydrates | 19g |
Sugars | 3.2g |
Fibre | 2g |
Protein | 4g |
Salt | 0.7g |