Now is the perfect time of year to make this loaf. It is packed with summer vegetables and ideal for taking on picnics or for a quick lunch when everyone wants to head back out the door and into the water.
Prepping food ahead of time is the best way to stay on track with your health when you are busy and also works a treat before you go on holiday.
I’ve used spelt flour in this recipe, as it is lower in gluten and higher in protein, but regular flour or gluten free flour would work equally well.
250g Spelt Flour
2 tsp baking powder
100g grated chedder cheese + extra for sprinkling
2 tsp cumin seeds
1 tsp smoked paprika
1 tsp salt
90ml olive oil
2 ears of corn, cut off the cob
¼ cup basil leaves, chopped
1 tbsp fresh or dried oregano
175g carrot, grated
½ onion, finely chopped
8 kalamata olives
Heat the oven to 180ºC. Grease and line a loaf tin with baking paper.
In a large bowl mix together the flour, baking powder, cheese, cumin, paprika, salt and pepper
In another bowl, whisk together the eggs and olive oil, then mix through the corn, basil, oregano, carrot and onion.
Add the wet to the dry ingredients and mix well.
Pour into the loaf tin and sprinkle with cheese, a little paprika and the olives.
Bake for 50-55 minutes.
This loaf can be stored in the fridge for 3-5 days and simply heated up in the toaster for a quick and easy lunch. Delicious spread with a little butter and a fresh salad.