Summer’s done! We had two glorious days, now it’s back to rain (actually today was hail and thunder). Basil wasn’t having any of it.
So what do I do when it’s cold outside and all I want to do is get under the blanket with Basil? Bake bread! I wanted to make a savory loaf, because I have a new ingredient to use:
Garlic Gold! I love garlic, and have been wanting to try this ever since Gina started talking about it. I bought the four piece sampler and it is awesome! I sampled as soon as I took them out of the box – this stuff is as delicious as I figured it would be.
I modified my gluten free banana bread recipe, making it savory by adding the Garlic Gold Nuggets, basil, sun-dried tomatoes and goat cheese:
Then? Before baking, I sprinkled the top with the Garlic Parmesan Nuggets.
Here’s the recipe!
3 cups gluten free all purpose flour
1 teaspoon sea salt
1 teaspoon baking powder
2 tablespoons Garlic Gold nuggets
1 cup olive oil
15 basil leaves, chopped
1/2 cup sun-dried tomatoes
1/4 cup goat cheese, crumbled
Blend dry ingredients. In separate bowl, whisk eggs, add olive oil. Add this to dry, incorporate well. Add sun-dried tomatoes, basil and goat cheese – blend thoroughly. Pour into prepared loaf pan. Bake @ 375 for 55-60 minutes, until inserted toothpick comes clean. (With gluten breads + muffins, I always take out of pans immediately. The bread gets gummy otherwise.)
So good. I want to make a grilled cheese sandwich with this tonight. Maybe a savory french toast, with marinara? Maybe I’ll just keep eating slices of it with earth balance…