Time to bake
traditional oven: 50 minutes at 180 degrees top/bottom heat
Gluten free of course.
I have borrowed this recipe and adjusted- it’s great with a slice of cheese. The original calls for Turkish yoghurt and Peyniri cheese. I use what I can get locally and easily.
4 medium egg
500 g of skyr (or 400 g greek or Turkish youghurt)
100 g of almond flour
50 g of corn flour
50 g of gluten-free flour mix
50 g of wholegrain rice flour
1 tsp of Xantham gum
2 tsp baking powder
1/2 tsp sea salt
Fresh thyme to sprinkle over bread
2 tbsp olive oil
2 tsp or up to 1 tbsp oregano*
1/2 tsp cumin
Filling: 100 g of feta cheese (use pure goat) crumbled
2 dried figs in small slices + 2 chopped
50 g chopped pistachio nuts
1 tbsp honey*
Heat oven to 180 degrees. Cover a spring form of 20 centimeter in baking paper.
whisk the eggs until creamy- approximately 3 minutes. Add the skyr, flour, salt, baking powder, olive oil, spices and salt. Mix well Mix the dough together well. Pour half the dough mix into the form.
Sprinkle the feta cheese and the chopped figs on top of the dough. Add 1?2 the chopped pistachios and pour the honey over in an equal stream. You can add a bit more honey, if you like your bread sweeter.
Pour rest of the dough on top of the filling. Cover and then top the bread with the rest of the chopped pistachios and decorate with the 2 sliced figs. At this point you can add another spoonful of honey. I think it becomes too sweet, but go right ahead.
Sprinkle with 1 tsp of fresh thyme.
Bake for 50 minutes in your oven- or until golden brown.
For the last 10 minutes you can add additional feta cheese, honey and fresh figs.
leave for 10 minutes before serving. Slice into wedges and eat with your cheese board.
* You can use 150 gram of oat flour instead of the 50 g of rice flour, mixed gluten free flour and corn flour. Oat flour is naturally gluten free, but easily gets contaminated. I get around this by using gluten free oats and use my blender to make my own flour. But the alternative works very well.
You can add more feta, honey and fresh figs for the last 10 minutes of baking. It looks truly stunning if you do this, but I can not always get fresh figs here.
You sprinkle the bread with fresh thyme on top before baking or add it for the last 10 minutes with the additional feta, honey and fresh figs.
Feta cheese is normally lactose free and made from goats milk. Check as per your allergies.
And finally- the bread will keep a couple of days in the fridge, but is definitely best on the day of baking.