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Asparagus & Olive Loaf | Raising Sugar Free Kids - a delicious savoury loaf "cake" that is healthy, filling and delicious as a lunch or snack. Easily made Paleo, low carb, dairy free and gluten free with just a couple of simple changes mentioned in the recipe.
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Asparagus & Olive Loaf
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr
 

A delicious, soft and light savoury "cake" loaf that is full of springtime flavours. Easily made gluten and dairy free or even Paleo, this adaptable loaf is gorgeously simple and cheap, and far more nutrient dense than your average bread or cake.

Course: Lunch, Side, Side Dish, Sides
Servings: 1 loaf
Ingredients
  • 1 red onion, finely sliced
  • 250 g asparagus
  • 200 g plain or wholemeal flour (gluten free or ground almonds are also fine)
  • 2 tsp baking powder (or arrowroot powder)
  • 1 tbsp dried oregano and/or basil
  • 3 eggs, lightly beaten
  • 100 ml milk (non-dairy is fine - I used almond)
  • 100 ml extra virgin olive oil
  • handful pitted olives
  • handful (about 30g) grated cheese, optional
Instructions
  1. Preheat oven to 190C/375F/gas 5. Grease a loaf tin and line with baking paper.
  2. Fry onions in butter over low heat until soft and caramelised (about 5 mins). Snap the ends of the asparagus and discard (or use to make asparagus stock), then cut each stem into 2-3 pieces. Griddle asparagus in a hot griddle pan for 4-5 mins, until just getting blackened and soft. Leave onions and asparagus to one side to cool slightly.
  3. Mix flour, baking powder and herbs in a large bowl. Pour in eggs, milk & oil and stir to combine. Stir through most of the asparagus, olives and onions (keep a few back to decorate) and the cheese. Pour into the tin and place the reserved vegetables on the top. Bake for 35-40 mins. Allow to cool. Serve warm or cold, spread lightly with butter or on its own as a side or lunch.