I was amazed when I saw the recipe for this bread which included a tin of sardines. Sardines are one of the highest sources of essential omega-3 fatty acids and even if you don’t like sardines, this bread really does go down a treat and I can’t wait to try it out on my grandkids when they next come up.
I served it with sliced mozzarella and baby tomatoes and my husband loved it. It’s moist, tasty and makes a really lovely lunch or snack. It’s also perfect for serving with a bowlful of soup.
I have to thank Assunta of Nourishing Lola and Sage for inventing this delicious bread for her two little girls, and for sharing the recipe.
106g can Sardines in Olive oil (my can was 120g so I drained a little oil off)
2 tablespoons ghee or softened butter
¾ cup Tapioca starch (flour)
¼ cup Psyllium husk
½ teaspoon salt
2 teaspoons mixed dried herbs
1 tablespoon chia seeds
½ teaspoon baking soda
½ teaspoon raw apple cider vinegar
Line a bread tin with parchment. The base of mine was 20cm x 9cm and this was perfect.
In a food processor, blitz the eggs, sardines (with oil) and butter or ghee until well combined.
Add the dry ingredients plus the apple cider vinegar and mix until well incorporated.
Pour into the lined baking tin and bake at 180°C for approximately 35 minutes or until cooked through. Leave the bread, covered with a clean tea towel, to sit for about 30 minutes before turning out and slicing.
Serve with tomato and mozzarella, avocado or your favourite choice of savoury topping.
NB: All photographs used in this blog have been taken by me, and are of food I have prepared and served myself.