Recipe by Helen Tzouganatos – as seen on Channel Ten’s Loving Gluten Free www.lovingglutenfree.com.au
Ingredients
- Handful of sesame and nigella seeds, for sprinkling
- 4 eggs, room temperature
- 1 cup light olive oil
- ½ cup milk
- 300g Riverina Dairy Haloumi, grated
- 200g Riverina Dairy Greek Style Fetta
- 2 cups gluten-free self raising flour, sifted
- Large handful of fresh mint, finely chopped
- Pinch of sea salt flakes and ground white pepper
Haloumi, Fetta & Mint Bread
- Preheat a fan forced oven to 180°C. Grease a 20 cm square tin or round bundt tin, sprinkle in seeds and tilt to cover base and sides.
- In a mixing bowl whisk together eggs, oil and milk. Add both cheeses, flour, mint, salt and pepper and whisk to combine.
- Spoon batter into the bundt tin and sprinkle top with extra seeds. Bake for 40 minutes until golden. Cool for 1 hour, slice and serve. Store in an airtight container for 3 days at room temperature.
