Our June recipe is one of my favourite recipes and with asparagus in season I thought it was the perfect choice. Perfect for a gluten free lunch, breakfast or quick healthy snack! Delicious simply with butter, humous, egg or avocado. 😋
Preparation: 15 mins
Cooking time: 40 mins
100ml almond milk
100ml extra virgin olive oil
200g gluten free self raising flour
1 rosemary stalk, pick leaves and finely chop
2 thyme sprigs, leaves picked
100g parmesan cheese, grated
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1 bunch asparagus, woody ends removed, stalks chopped into 1cm pieces and heads reserved
1 small (30g) bunch of flat leaf parsley, leaves and stalk finely chopped
Preheat oven to 180c. Grease and line a standard loaf tin with baking paper.
In a large mixing bowl whisk together the eggs, milk and oil. Add in the flour, rosemary, thyme and most of the parmesan (reserving around a quarter to sprinkle on top of the loaf), salt and pepper and stir until you have a smooth batter. Stir through the asparagus stalks and parsley stalks and leaves.
Scoop mixture into the prepared loaf tin. Slice asparagus heads in half and push into the top of the loaf. Sprinkle over reserved cheese.
Place in the oven and bake for 40 minutes.
Once cooked, remove from the oven and allow to sit for 5 minutes. Remove from the loaf tin and let to cool on a wire rack before slicing.
Store in the fridge for up to 5 days.
If freezing slice up and put baking paper between the slices so easily accessible when needed!
Styling and props by Claire Morgan.