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Once again, here is an AIP version of one of my previously published recipe the olive fougasse bread.
This delicious and super easy to make fougasse bread can either be cut into little pieces and served with toothpicks as an appetizer at a party or served with some lettuce (2-4 servings) as a starter. Or you can even have this for breakfast.
This recipe has a taste of summer in the Southern France region called Provence with its signature herbs. Enjoy!
Olive fougasse bread (Coconut free, AIP, paleo)
Course: Appetizers, Starters, BreakfastCuisine: FrenchDifficulty: Easy4
servings10
minutes20
minutesIngredients
1/2 cup (125g) pumpkin puree
3/4 cup (90g) tigernut flour
1/4 cup (40g) arrowroot (or tapioca starch)
2 Tbsp olive oil + 1 tsp to grease the tin
4 Tbsp olives, seeds removed
2 Tbsp herbs de Provence (which is a mix of rosemary, savory, oregano and thyme, use whichever you have on hand if you don’t have Provence herbs in your pantry)
1/2 tsp baking soda
1 Tbsp apple cider vinegar
Pinch of salt
Instructions
- Preheat oven to 375° F (190° C)
- In a blender, combine the pumpkin puree, olive oil and apple cider vinegar. Blend until combined.
- Transfer this mix to a large bowl and add the herbs de Provence. Mix well with a spoon.
- Add the tigernut flour, arrow root (or tapioca), baking soda and salt. Mix with a spoon and then add the olives. Mix again with a spoon until all ingredients are well combined.
- Grease a 7 inches / 18 cm diameter tin with olive oil and transfer the batter to the tin.
- Cook for 20-25 minutes or until it reaches a golden color. And voilà! You can serve it warm or cold.
Bon appétit !
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Delicious! I swapped almond meal instead of the tigernut flour because it’s what I had on hand. Also, my son doesn’t eat olives (!) so I put them only on my half; I added 1/2 a small onion thinly sliced to make up for his part having no olives. It was a tasty bread that I will make again. Very nice with a strong cup of dandelion/chicory coffee for breakfast. Thanks, Bea!