Olive & walnut gluten-free loaf


I have been experimenting in the kitchen to create a French vegetarian savoury dish…
Often gluten-free options can be either heavy or dry. The base for this loaf is made from turnip, giving it a light, yet moist texture. With it’s rich flavour it is best served with salad, as a side or main dish.


200gm Grated organic turnip
60gm Ground Almonds
60gm Chick pea flour
80gm Crushed Walnut
1/2 cup Pitted green olives
3 Medium sized eggs
Pinch of salt and pepper to flavour
1.5 tsp fennel seeds
1 tsp Dried Basil


Heat the oven to 160F degrees
Peel and grate the turnip, putting to one side in a bowl
Measure out the ground almonds, flour, olives and walnuts and place with grated turnip
Take a bread tin, oil with a little Colza (rape seed) or Olive oil and place a sheet of parchment paper on the bottom
In a separate bowl crack the 3 eggs and add the herbs, salt and pepper.
Whisk the eggs for 5 minutes until a stiffened consistency
Fold in the remain mixture evenly and then place in the bread tin.
Into the over and cook for 45 minutes.
When done leave the tin for a few minutes and then take the loaf out of the tin and leave on a cooling rack for 10 – 15 minutes before serving.
Good eaten warm or cold and served with salad.

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