Silverbeet and Feta Loaf
I was experimenting in my kitchen a few months back and when I was trialling the raisin toast recipe, I wanted to start trying some savoury baked food. After a few trials this silverbeet, feta and almond loaf was born. My first proper savoury baked recipe and holey guacamoley, it is good.
A few weeks later I was spending some time on holidays with my mum, when I told her about this new delicious loaf I had made. My mum then told me my late Aunty Phil (my Grannies best friend, but we always called Aunty) always made a silverbeet and feta loaf for us kids growing up. This has happened to me so much lately with new recipes, like my inner child is telling me all of these little creations I used to love growing up with the amazing women in my life.
So I hope you love it! In beautiful memory of my incredibly eccentric Aunty Phil x
GLUTEN FREE
Serves 12 slices
Equipment Required: Silicone loaf tin + mixing bowl and oven
Dough Ingredients
2 cups gluten free self raising flour
1/2 cup ghee or grass fed butter, melted
Remaining Ingredients
1 whole silverbeet bunch, finely chopped
150g feta, crumbled
1 cup milk
1/4 cup almonds
Directions
1.Preheat the oven to 210°C or 410°F.
2.Grease a loaf tin with spray coconut oil or baking paper. (Refer to tip below for my best methods of baking loaves.)
3.Place self raising flour and melted ghee or butter together in a mixing bowl and gently with your hands, mix the dough together. Try not to over work the dough as it will create a tough loaf instead of a moister consistency.
4.In the mixing bowl, one at a time, start adding the remaining ingredients. Add the silverbeet, then feta and so on and so forth until everything is well combined.
5.Once combined, add the mixture to the loaf tin and place in the oven for 15 minutes.
6.After 15 minutes, reduce the temperature to 180°C or 356°F and bake for a further 45 minutes until thoroughly cooked.
7.Allow cooling to completely cool, or serve warm on it's own or paired with a tea or coffee. Enjoy!
Tip - For any loaves I bake, I always use a silicone loaf tin. It makes it much easier to manoeuvre the slice when it is baked and ready for cooling.
Have you made this recipe?
I would love to hear your comments or see your creations on social media; please tag #goingcoconuts with your creations! Bryn x
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