280g plain flour
2 tsp baking powder
0.5 tsp bicarbonate of soda
0.5 tsp salt
2 eggs, lightly beaten
60ml olive oil
80g Feta, crumbled
40g sun-dried tomatoes, chopped
40g pitted black olives, chopped
2 spring onions, chopped
2 tsp dried mixed herbs
4 garlic cloves, crushed
- Preheat the oven to 180˚C/160˚C fan/gas mark 4 and grease a loaf tin. Sift the first four ingredients into a bowl.
- Whisk together the eggs, oil and buttermilk. Make a well in the centre of the dry ingredients and add the egg mixture. Stir to combine.
- Fold in the remaining ingredients until incorporated.
- Pour the batter into the prepared tin and bake for 30-35 minutes until a skewer inserted into the centre comes out clean. Leave to cool in the tin for five minutes, then transfer to a wire rack to cool completely.
Per Serving 258kcals, 11.6g fat (3.2g saturated), 31g carbs, 2.7g sugars, 8g protein, 1.4g fibre, 0.44g sodium