Soft Gluten-Free Olive & Sun-Dried Tomato Poğaça

Soft gluten-free pogaca studded with olives, sun-dried tomatoes and dill.

Soft, savoury gluten-free poğaça studded with olives, sun-dried tomatoes and dill — built on oats and almond flour.

Makes 15 pieces

Nutrition (per piece, estimated)

  • Calories: ~120 kcal
  • Protein: 4 g
  • Fat: 8 g
  • Carbohydrates: 8 g
  • Fibre: 2 g

Estimated values.

Ingredients

  • 2 eggs (reserve 1 yolk for brushing)
  • 1 cup gluten-free oats (or oat flour)
  • ½ cup steel-cut oats (or quinoa)
  • 1 cup almond flour
  • 3 tablespoons olive oil
  • ¼ cup chopped pitted olives
  • ¼ cup chopped sun-dried tomatoes
  • A handful of finely chopped dill
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • Optional: ½ teaspoon garlic powder, or thyme

Method

  1. Soak the steel-cut oats in ¼ cup hot water for 5–10 minutes to soften — this keeps the poğaça soft and stops the dough crumbling. Soaked quinoa works instead.
  2. In a bowl, combine 1 whole egg, the olive oil, softened steel-cut oats, oat flour, almond flour, salt and baking powder with a spatula.
  3. Fold in the olives, sun-dried tomatoes and dill. The dough should be soft and shapeable without sticking — add 1–2 tablespoons of water if too stiff, a little more oats if too wet.
  4. Roll pieces slightly larger than a walnut and place on a lined tray. Brush with the reserved egg yolk.
  5. Bake in a preheated oven at 180 °C for 20–25 minutes, until golden.

Originally shared on our Instagram.