The seat in the wood has intrigued me since I stumbled across it, looks home made, old – it has certainly seen its fare share of winters, I guess. It doesn’t overlook a repose worthy view and the valley’s features are obscured by the wall when seated, but is certainly a welcome resting place from the steep climb of the valley side. A haunting melancholy spot in an old oak forest – to come home to a meal of rosemary and olive bread is certainly what’s needed to cheer up the spirit after today’s walk! Check out the recipe below.
450g gluten free self raising flour
1 teaspoon of xanthan gum
3 tablespoons of olive oil
15 green olives
350 mls of lactose free milk
5g of rosemary leaves
Spray olive oil
50g of Parmesan cheese
Wash your hands
Measure out the lactose free milk, add eggs and olive oil mix well, add salt to season.
Weigh out the gluten free flour and add the xanthan gum, and mix well.
Grate the Parmesan cheese and add 2/3 to the flour leaving the remainder to sprinkle on the finished bread.
Chop the rosemary finely and add to the flour.
Slice the olives and add 2/3 to the flour leaving the remainder to decorate the top of the bread mix before cooking.
Mix the Parmesan and olives into the flour, make a well in the centre of the flour mix and add the liquid ingredients.
Incorporate the liquid into the flour till everything is blended in.
The finished mix has a slightly sticky texture.
Oil a tray well and add the mix, wet your hands and smooth the surface and add a thumb print in lines down the bread as a decoration.
Spray the surface of the mix with olive oil
Add the remaining olives and cheese.
Cook for 40 minutes or until a skewer inserted into the bread comes out clean at gas mark 6 or 220 degree centigrade.
For a low fodmap diet xanthan gum is possibly fermentable but is in the bread in very low levels (less than 0.5%) so most people should be OK to have a portion.