GF Olive & Rosemary Cassava Loaf with Coyo Labna

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This week’s recipe of the week is Olive & Rosemary Cassava Loaf with Coconut Yoghurt Labna, shared by store manager Caroline. Unlike other gluten-free flours, cassava flour is very mild and neutral in flavour. The plant-based labna has a wonderfully smooth texture and goes perfectly with this loaf.

Cassava Loaf

Ingredients:

220g Cassava flour
45g Tapioca starch
1 tbsp chopped rosemary
1 1/2 tsp baking powder
3/4 tsp salt
5 large eggs (lightly whisked)
1/4 cup olive oil
1 tbsp Apple Cider Vinegar
50g chopped olives + extra for topping

Method: 

1. Preheat oven 180 degrees celsius
2. Mix all dry ingredients together
3. In a separate bowl combine wet ingredients
4. Add wet ingredients to the dry ingredients and mix well
5. Pour into a small lined loaf pan (8″x4″)
6. Decorate with extra rosemary & olives
7. Bake for 40 mins or cooked through
8. Remove from oven and allow to cool
9. Slice and store in the fridge

Vegan Labna

Ingredients:

3 cups coconut yoghurt
1 1/2 tsp fine sea salt

Method:

1. Combine yoghurt and salt in a bowl
2. Place yoghurt and mixture into a piece of muslin cloth and tie into a bundle with string
3. Suspend the cloth over a bowl in the fridge
4. Allow to drain for 48 hours.
5. Store in jars with oil of choice with the option to add fresh herbs such as thyme or rosemary to add further flavour.

Enjoy!

Gluten-free  |  Vegetarian  |  Dairy-free