Ingredients:
1 large tablespoon of extra virgin olive oil or dairy-free margarine
2 large onions (red or brown), sliced about 0.5cm thick
1 tablespoon of brown sugar
250 grams of gluten-free plain (all‐purpose) flour
1 dessertspoon of gluten-free baking powder
1 teaspoon of salt
1 teaspoon caster sugar (optional)
1 dessertspoon of caraway seeds (optional)
1 dessertspoon of fresh or dried rosemary, chopped into small pieces
1 handful of green olives, roughly chopped
1 egg
125ml dairy-free milk (I used soy)
Dairy-free margarine or olive oil for greasing the pie dish
Extras: I also added a handful of linseeds. Sunflower seeds or pepitas would be nice too. The sky’s the limit!
Instructions:1. Pre-heat the oven to 175°C (350°F).
2. Place the olive oil in a medium to large frypan over medium heat.
3. The oil is hot, add the onions and cook. Stir occasionally until the onions have softened and started to turn golden (about 10 minutes).
4. Grease a 23cm round pie dish or pan using dairy-free margarine or olive oil.
5. Sprinkle the dish with brown sugar and spread the cooked onions around the bottom.
6. In a large bowl, mix together the flour, baking powder, salt, caraway seeds and caster sugar.
7. In another bowl, beat together the egg, milk and olive oil. Stir in the olives and the rosemary. Add this to the dry ingredients and stir together quickly.
8. Spread the batter over the onions as evenly as you can.
9. Bake for 20 to 40 minutes, until a skewer inserted in the center comes out dry and the top crust is golden.
10. Remove from oven and let stand for 5 minutes before cutting into wedges. Serve warm or cool and then keep in a tightly sealed container for a few days.
2. Place the olive oil in a medium to large frypan over medium heat.
3. The oil is hot, add the onions and cook. Stir occasionally until the onions have softened and started to turn golden (about 10 minutes).
4. Grease a 23cm round pie dish or pan using dairy-free margarine or olive oil.
5. Sprinkle the dish with brown sugar and spread the cooked onions around the bottom.
6. In a large bowl, mix together the flour, baking powder, salt, caraway seeds and caster sugar.
7. In another bowl, beat together the egg, milk and olive oil. Stir in the olives and the rosemary. Add this to the dry ingredients and stir together quickly.
8. Spread the batter over the onions as evenly as you can.
9. Bake for 20 to 40 minutes, until a skewer inserted in the center comes out dry and the top crust is golden.
10. Remove from oven and let stand for 5 minutes before cutting into wedges. Serve warm or cool and then keep in a tightly sealed container for a few days.
Recipe found at: http://vegematarian.com.au/2013/07/14/onion-olive-bread/
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