INGREDIENTS
- 130g (1 cup) gluten-free plain flour
- 130g (1 cup) quinoa flour
- 1 tsp gluten-free baking powder
- ½ tsp xanthan gum
- 50g (½ cup) almond meal
- 2 tsp caster sugar
- ½ tsp sea salt, plus extra, to sprinkle
- 2 Tbsp fresh basil, chopped
- 1 Tbsp fresh rosemary, chopped, plus small rosemary sprigs, to decorate
- 75g chargrilled red capsicum, chopped
- 2 Tbsp extra virgin olive oil, plus extra, to drizzle
- 2 eggs
- 125ml (½ cup) water
METHOD
- Preheat the oven to 180°C/160°C fan forced and line a large baking tray with baking paper.
- Sift the flours, baking powder and xanthan gum into a large bowl. Stir through the almond meal, sugar, salt, basil, rosemary and capsicum. Whisk the oil, eggs and water in a jug. Add to the flour mixture and stir until well combined and a soft dough forms.
- Spread and shape dough into a 15 x 25cm rectangle on prepared tray. Make indentations in dough with your finger. Place a rosemary sprig in each indentation. Drizzle with extra oil. Sprinkle with extra salt.
- Bake for 20-25 minutes or until golden brown and base is crisp. Set aside to cool for 5 minutes. Serve warm.
