Sun-dried Tomato, Rosemary, Olive and Parmesan Bread

Makes 1 Loaf

Ingredients

• 200g plain gluten free flour
• 1tsp salt
• 3tsp baking powder
• 280ml buttermilk
• 3 eggs
• 1tsp tomato puree
• 2tbsp olive oil
• 50g sundried tomatoes
• 50g sliced black or green olives
• 20g sliced rosemary 
• 25g parmesan, grated

Method

• Preheat the oven to 350F/180C.
• In a bowl, mix together the flour, salt and baking powder. 
• In a separate bowl, whisk together the buttermilk, eggs, tomato puree and olive. Combine the wet and dry ingredients, as well as the sundried tomatoes, olives, rosemary and half the parmesan. 
• Line a medium sized loaf tin with greaseproof paper.
• Pour the mixture into the tin and and smooth using a spatula. 
• Pour over the remaining parmesan and a few sprigs of rosemary. 
• Bake for approx. 1 hour. 
• Best served warm.