I received a message today that said…
Just a quick email to let you know that I featured you in a recent article named:
2016’s Top Expat Blogs from Around the World.”
‘Dorothy made a big move – from North America to Ecuador on the Pacific coast of South America. Her blog, Romaine Calm, is where she shares her tales of cooking, learning Spanish, and life in Ecuador….’
We love your blog! Keep up the great work!”
2 c. Gluten-free flour (I used 1 c. Brown rice flour, 1 c. Haba (bean) flour
2 tsp. bkg. Powder
3 tsp. Coconut sugar
1⁄2 tsp. baking soda
1⁄4 tsp. salt
1 c. Nutritional yeast
1 c. Mashed potatoes
1 egg, room temp or 1T. Flax soaked in 3 T. Water
3⁄4 C. Water, tea, almond or coconut milk
1⁄4 c. Coconut oil
1 T. finely chopped green onion (optional)
35 stuffed green olives
1 1⁄2 tsp. olive oil
- Grease a loaf pan. Preheat oven to 350 degrees F.
- In a large bowl, combine dry ingredients.
- In a medium bowl, lightly beat flax or egg with the potatoes; stir in liquid and oil and mix well,
- Add onion to the egg-milk, mix; then stir into flour mixture until just moist.
- Spoon half of batter into prepared pan. Arrange 28 olives on their sides, In rows, if you like.
- Spoon remaining batter over the olives, smoothing the top with the back of the spoon.
- Place remaining 7 olives evenly spaced down the center of the top of the loaf.
- Brush with olive oil.
- Bake 35-45 minutes until wooden pick comes out clean.
- Let stand 10 minutes until set.
Word of the Day – ganar – to win
Tip of the Day – Try this with different kinds of olives. We don’t have many to choose from in Vilcabamba!
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