"This bread is delicious! It is wonderful with soup but is also great for a braai or as bruschetta on a snack or cheese platter." - Vickie de Beer
- 1⁄4 cup flaxseeds, ground
- 1⁄4 cup chia seeds, ground
- 1⁄2 cup milk
- 1 T apple cider vinegar
- 3 eggs
- 3⁄4 t t cream of tartar
- 1⁄4 t bicarbonate of soda
- 1⁄2 t salt
- 2 cups almond flour
- 1⁄2 cup chopped black olives
- 2 sprigs rosemary, finely chopped
- sea salt flakes, to taste
1. Preheat the oven to 180°C. Line a baking tray with baking paper.
2. In a small bowl, mix together the flaxseeds, chia seeds, milk, vinegar and eggs until well combined. Leave to stand for 5 minutes.
3. In a large bowl, mix the cream of tartar, bicarbonate of soda and salt into the almond flour. Add the olives and rosemary.
Add the wet ingredients to the bowl and stir until it forms a ball of dough.
4. Turn the dough out onto the lined baking tray and form it into an oblong shape. With a serrated knife, score the top of the bread three times. Sprinkle with salt flakes.
5. Bake for 40–45 minutes or until golden brown on top. Leave to cool for 10 minutes before slicing.
Extract published with permission from Type 1 and Type 2 diabetese Handbook by Céline Vickie de Beer, Kath Megaw and Prof David Segal. Published by Quivertree Publications. Available at your nearest book store or online. Recipes and styling, Vickie De Beer, photography Craig Fraser.