A delightful sweet and tangy mini loaf!
Give your bread some love – whip it up with gluten-free flour, a sprinkle of fresh chopped rosemary, and perk it up with a tart flavor of goat cheese blended with sweet figs and prunes.
Ingredients:
- 2 cups of gluten-free all-purpose flour
- 2 tsp baking powder
- 2 large eggs
- 2/3 cup or 150 ml milk
- 2/3 cup of melted unsalted butter (around 10.5 tbsp)
- 2 tbsp of chopped rosemary and few sprigs for garnish
- 2/3 cups of goat cheese
- 4 ripened black fresh figs or dried soft figs (I mixed dried figs & prunes – 1 cup)
Method:
- Preheat oven to 350 degrees. Grease a mini bread pan with nonstick cooking spray
- Combine gluten-free all purpose flour, with the baking powder, and salt in a medium bowl. Mix these dry ingredients well.
3. In a separate bowl, beat the eggs and then add melted butter. Make sure the butter is melted and cooled.
4. Gradually, add the egg mixture to the flour (the dry ingredients), whisking until just combined then add the chopped rosemary.
5. Divide the batter between the mini bread pan until each is half full.
6. Press the goat cheese, figs and prunes onto the top of each bread mixture.
7. Bake the cake for 20 to 25 minutes, until it is golden and a tester comes out clean.
8. Remove pan from the oven and place on a wire rack. Allow the loafs to cool completely.
9. Once they are cool decorate with the extra sprigs of rosemary and serve.
Aah…,my gluten-free mini loaf turned out delicious, savory and buttery, a perfect snack with a cup of tea or coffee. A guilt-free delight. 😍🤤
Enjoy…! 😊 Try it out and let me know what you think!😊
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