Hemp, Cheddar, Herb & Sundried Tomato Loaf
This nutrient-dense and incredibly tasty loaf makes a fabulous brunch dish. Enjoy it just as it is or slather with pesto and avocado. Try it with scrambled eggs on top too! Eat it fresh on the day you make it and after that pop it in the toaster to crisp up.
5 free-range eggs – lightly beaten
1 garlic clove – finely diced
1 rounded teaspoon gluten-free baking powder
¼ cup Alison’s Pantry hemp seeds
2 ¼ cups Alison’s Pantry ground almonds
1 cup grated sweet potato – squeezed tightly to remove liquid
1 cup grated cheddar cheese
½ cup sliced black olives
8 sundried tomatoes – cut into ribbons
Large handful fresh basil or parsley – roughly chopped
¾ teaspoon salt
Cracked black pepper
To garnish: hemp, pumpkin and sesame seeds, additional sliced black olives
Preheat oven to 165 degrees Celsius
Mix the eggs, garlic, baking powder, almond meal and hemp seeds together in a large bowl. Add the remaining ingredients and stir until well combined.
Grease and line a 23cm loaf pan. Use a spatula to fill the tin with the loaf batter and smooth the surface. Sprinkle with seeds and additional black olives.
Bake for 50–60 minutes until golden and a skewer comes out clean when inserted.
Leave to cool for 45 minutes before slicing. Can be stored in the fridge in an airtight container for up to four days.