Have you ever struggled to find a savory breakfast option that is both delicious and easy to make ahead? While most breakfast recipes lean towards the sweet side, a savory, gluten-free breakfast can be just as satisfying and nutritious. This homemade olive & herb loaf is the perfect solution! Packed with Mediterranean flavors and a tender, gluten-free texture, it’s ideal for busy mornings or leisurely brunches. Plus, it’s make-ahead friendly, meaning you can enjoy a wholesome, homemade breakfast without the morning rush.
Ingredients List
Here’s everything you need to make this savory breakfast bread:
Dry Ingredients:
- 2 cups gluten-free all-purpose flour (or substitute with almond flour for a nutty flavor)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
Wet Ingredients:
- 3 large eggs
- 1/2 cup Greek yogurt (or substitute with dairy-free coconut yogurt)
- 1/4 cup olive oil
- 1/2 cup unsweetened almond milk
Add-Ins:
- 1/2 cup pitted black olives, chopped
- 1/4 cup sun-dried tomatoes, finely chopped
- 1/3 cup crumbled feta cheese (optional)
- 2 tablespoons fresh basil, chopped
Timing
- Preparation Time: 15 minutes
- Baking Time: 35 minutes
- Total Time: 50 minutes
Compared to traditional bread recipes, this make-ahead breakfast bread bakes in under an hour, making it 20% faster than yeast-based alternatives.
Step-by-Step Instructions
Step 1: Preheat & Prep
Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan with olive oil or line it with parchment paper.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together gluten-free flour, baking powder, baking soda, salt, oregano, and thyme.
Step 3: Combine Wet Ingredients
In another bowl, beat the eggs, then add Greek yogurt, olive oil, and almond milk. Stir until smooth.
Step 4: Fold in the Add-Ins
Gently fold in the chopped olives, sun-dried tomatoes, feta cheese, and fresh basil into the wet mixture.
Step 5: Combine & Pour
Gradually add the wet mixture to the dry ingredients, stirring until just combined. Pour the batter into the prepared loaf pan.
Step 6: Bake
Bake for 35 minutes or until a toothpick inserted in the center comes out clean. Let it cool for 10 minutes before slicing.
Nutritional Information
- Calories: 180 per slice
- Protein: 6g
- Carbohydrates: 15g
- Fat: 10g
- Fiber: 3g
Healthier Alternatives for the Recipe
- Lower Fat Option: Swap olive oil for unsweetened applesauce.
- Dairy-Free Alternative: Replace Greek yogurt with coconut yogurt and feta with nutritional yeast.
- Higher Protein Version: Add 2 tablespoons of chia seeds to the batter.
Serving Suggestions
- Toast and spread with avocado or hummus.
- Pair with poached eggs and smoked salmon for a hearty breakfast.
- Serve with a side of fresh arugula and cherry tomatoes.
Common Mistakes to Avoid
- Overmixing the Batter: This can lead to a dense loaf.
- Skipping the Cooling Step: Slicing too soon can cause crumbling.
- Not Greasing the Pan: This makes it harder to remove the loaf without breaking it.
Storing Tips for the Recipe
- Refrigeration: Store in an airtight container for up to 5 days.
- Freezing: Wrap slices in parchment paper and freeze for up to 3 months.
- Reheating: Toast slices in an oven at 300°F (150°C) for 5 minutes.
Conclusion
This savory breakfast bread is a game-changer for anyone looking for a make-ahead, gluten-free breakfast option. Try this recipe today and let us know your thoughts in the comments! Don’t forget to subscribe for more delicious and healthy recipes.
FAQs
1. Can I make this recipe vegan? Yes! Replace eggs with flax eggs (1 tbsp flaxseed + 2.5 tbsp water per egg) and use dairy-free yogurt.
2. Can I use regular flour? Absolutely! Just replace the gluten-free flour with all-purpose flour in a 1:1 ratio.
3. Can I add more herbs or cheese? Yes! Feel free to experiment with rosemary, chives, or parmesan for different flavors.
Enjoy your savory breakfast loaf!
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