Every Wednesday, Evan and I go to the library to choose a collection of books for the week. His literary tastes have changed somewhat over years – his first love was the ever cheeky Thomas the Tank Engine, after which we moved onto all things vehicles, followed by a brief interlude with animals (the deadlier the better), taking us to the present day where only Pokemon-related books get a look in. Once home, we like to curl up on a chair and read through as many books as we can before he inevitably asks for a snack, which I’m more than happy to oblige, as I’m usually hungry by that time too. Where Evan is all about the fruit and bikkies, I prefer something a little more on the savoury side, which is where this loaf comes in. Moist on the inside and crispy on top, it makes a wonderfully versatile addition to the weekly menu. Eaten fresh from the oven, toasted and slathered in butter, as a handy soup-dipper, or a simple afternoon snack, this herby, cheesy quick bread is one you’ll want to make again and again. Hmmm, I’d better make double!

Enjoy xx

Low Salicylate Feta and Chive Loaf

Lightly adapted from C&Z

Equipment

• Loaf pan
• Grater
• Cutting board and knife
• Measuring cups
• Measuring spoons
• Mixing bowl
• Storage container

Ingredients

1 Tbsp unsalted butter (melted for greasing loaf pan)

150 grams all-purpose flour

1 Tbsp baking powder

3 eggs

1/4 cup sunflower oil

150 grams greek yoghurt

1 tsp maple syrup

1/2 tsp salt

150 grams feta*

10 grams chives (finely chopped)

10 grams spring onion (finely copped)

1/2 cup tasty cheese (grated)

1 Tbsp poppy seeds (for sprinkling on top)

Method

1.) Preheat fan-forced oven to 175 degrees celsius. Grease loaf pan using butter.

2.) In a a small bowl combine the flour and baking powder.

3.) In a seperate, medium-sized bowl, whisk together the eggs, oil, yoghurt, maple syrup and salt. Add in the feta and herbs.

4.) Fold the dry ingredients in the wet ingredients, being careful not to over-mix (a few lumps are ok).

5.) Pour batter evenly into loaf pan and sprinkle with cheese and poppy seeds.

6.) Bake in oven for 40-50 minutes or until loaf is golden and a skewer inserted into the middle comes out clean.

7.) When ready, remove from oven and allow to cool for 10 minutes. Turn loaf onto wire rack and allow to cool further.

8.) Serve warm or at room temperature.

* If you find feta too salty for your taste, feel free to reduce the quantity of feta, swap it out for goat cheese or make it half and half.