Filled with flavours of the Mediterranean, this Dairy free Cheese & Onion Wholemeal Quick Bread is a speedy, hearty lunchbox lifesaver. Soft, fluffy bread full of vegan cheese, red onion and olives, topped with a crunchy mix of oats & seeds. AND from mixing bowl to baked in less than 40minutes! This is the perfect recipe for last minute kids lunchboxes or dunking in soup. Or cut into individual scones for a savoury afternoon tea treat this Mother's Day!
Preheat oven to 200C fan and lightly flour a baking tray.
Weigh the self raising and wholemeal flours into a mixing bowl and stir together with the garlic powder, Sea Salt and fresh ground black Pepper.
Next add the dairy free margarine and rub together with your fingertips until you have a breadcrumb like mixture.
Stir in grated cheese and finely diced red onion, pepper and olives.
Add in any optional extras like chilli flakes, chopped pickled onions etc now.
In a separate jug measure out the pickle juice, dairy free milk and mustard. Stir together, ensuring the mustard is dissolved completely. Then add to the dry ingredients.
Now for the messy bit – either use a spoon or you hands – its up to you! Gently stir together all the ingredients until a soft dough is formed. Turn out onto a floured board and gently shape.(You can cut into indivdual scones if you want)
The less you handle the dough the fluffier the quick bread or scones will be!
Brush the top with a little more dairyfree milk or water before sprinkling on the toppings.
Bake for 30-35mins until golden brown or 20minutes for individual scones.