I like to serve this savory bread as an appetizer as part of Christmas dinner. It’s delicious with salad or a savory topping like hummus. And it’s ring shape makes it look super festive!
3 days in an airtight container, 3 months in the freezer
fluted cake pan +/- 16.5 cm (7 inches)
large mixing bowl
200 ml (scant 1 cup) rice milk or other plant-based milk of choice
1 tsp apple cider vinegar
200 g (scant 2 cups) whole spelt flour (or almond flour)
2 tsp ground cardamom
¼ tsp vanilla powder, unsweetened
100 g (3.5 oz.) unsalted, shelled pistachios
½ tsp baking soda
Coconut oil or ghee, for greasing
Preheat the oven to 180°C (350 F). Beat the eggs in a large mixing bowl until fluffy. Add the remaining wet ingredients and stir well to combine. Then, add the dry ingredients (reserving a small handful of pistachios for the topping) and stir well. Grease the fluted cake pan. Transfer the mixture to the greased cake pan, place the pan in the oven and bake for 30-40 minutes. Check for doneness by inserting a wooden skewer into the bread (if it comes out clean, the bread is done). Remove the bread from the oven, allow to cool, slice in half and serve with a savory spread.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with #powerfoodies and #renskroes. Enjoy!