Pilavuna is traditionally triangular or square in shape, but just to mix it up a little, I’ve turned mine into a lovely soft gluten-free loaf.
It goes great with a cup of tea!
INGREDIENTS
3 large eggs
225ml milk
150ml olive oil
1 heaped tbsp dried mint
1 small onion, very finely chopped
1 tbsp / 15g icing sugar
100g sultanas, soaked in hot water for 10 minutes, then drained
125g mature cheddar / Gruyère / Pecorino Romano cheese, finely grated
150g Hellim (halloumi) cut into small 1cm cubes
25g Hellim (Halloumi) finely grated
275g plain flour (GF)
50g buckwheat flour (GF)
Pinch of cinnamon
7g / 1 1/2 tsp baking powder
1 tsp sesame seeds
1 tsp Nigella seeds
1/4tsp aniseed
METHOD
Preheat oven to 170C (fan) / 190C.
Grease a 2 lb loaf tin and line with parchment paper.
In a large bowl, whisk eggs, add milk and oil, stir, add sugar and mint, then sift in the flour, cinnamon and baking powder until it is completely smooth and lump free.
Stir in the sultanas, onion, all of the chopped hellim and most of the cheddar cheese (leave a couple of tbsp the cheese with the grated hellim together to one side).
Pour the batter into your loaf tin, sprinkle on the reserved grated cheese, the Sesame, Nigella seeds and Aniseed, and bake on bottom shelf for 35-45 mins or until golden brown and cooked through in the middle.
Take out of the oven, leave for 15 minutes, then take it out of the tin, with the parchment paper and onto a cooling rack, and allow to cool for at least an hour, pour cuppa, enjoy.
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