recipes

Cheesy Garlic Bread

Thanks to Gothikins for the original inspiration. Although this is Phase 1 friendly, it does still contain carbs so I wouldn't advise eating a whole one :D

You will need:

2 x 20cm non-stick cake tins, oiled

300g ground almonds
1 tsp baking powder
1 tsp salt
4 eggs
4 tbs olive oil
2 tbs groundnut oil
water

3 (or more!) garlic cloves, peeled and crushed
75g softened butter
handful of fresh parsley, chopped
100g mozzarella cubed

Mix together the ground almonds, salt and baking powder. Beat in the eggs and oil (I used a wooden spoon). If the mixture is a bit stiff, beat in some water a tablespoon at a time until the mixture drops off the spoon easily when you tap the spoon on the side of the dish (known as 'dropping consistency').

Divide the mixture between the two prepared cake tins and level the tops. Bake for 20 mins at gas 4. Remove from the oven, loosen in the tin and turn onto a cooling rack.

Mix together the garlic, butter and parsley.

Place one disc on a large piece of tin foil and spread with the garlic butter. Scatter over the mozzarella and place the other disc on top. Wrap with foil.

Return to the oven for another 10-15 minutes until piping hot and the cheese has melted.

Leave out the cheese and add some grated lemon zest if you prefer.

Or use a different type of cheese - gorgonzola would be fab.