Beetroot pan loaf

45 minutes

SERVES 8 1 bunch each of red and yellow baby beetroot (500g each)

2 teaspoons extra virgin olive oil

2 cups (270g) gluten-free self-raising flour 2 teaspoons gluten-free baking powder 2 teaspoons finely chopped thyme

200g fetta, crumbled

¾ cup (180ml) milk

125g butter, melted

1 egg, beaten lightly

¼ cup (40g) natural seed mix (see Tips)

1 Preheat oven to 180°C. Grease a 26cm round ovenproof frying pan or a 20cm x 30cm slice pan; line base and long sides with baking paper, extending the paper 2cm on each side.

2 Trim and scrub beetroot, keeping a little of the stalks attached.

Cut beetroot into thin slices lengthways. Place in a small bowl with the oil; toss to coat.

3 Sift flour and baking powder into a medium bowl. Add thyme and half the fetta. Stir in milk, butter and egg to make a soft, sticky dough.

4 Spread mixture into prepared pan. Top with sliced beetroot and remaining fetta; scatter top with seed mix.

5 Bake for approximately 30 minutes or until browned and firm when pressed in the centre.

Natural seed mix is a combination of pepitas (pumpkin seed kernels), sunflower seeds and pine nuts. This recipe is best eaten on the day it is made. Cut the loaf into wedges and serve with hummus, with hearty soups (in winter) or as a side with grilled lamb.