Ingredients:

• 1 cup rice flour
• 4/5 cup buckwheat flour
• 2/3 cup tapioca starch
• 1 tsp salt
• 2 tsps sugar
• 1 tbsp butter
• 3 tbsps olive oil
• 3/4 cup milk
• Spicy Black Olive Spread Add to cart
• Garlic Aioli with Basil & Lemon Add to cart
• Chia seeds
• Sunflower seeds

For a non gluten-free recipe, substitute the different flours for 2 ½ cups of wheat flour.

Preparation:

1. Preheat oven to 330ºF
2. Mix all the dry ingredients
3. In an electric mixer, mix the dry ingredients with the cold butter cut into small cubes, and the olive oil.
4. The mixture should be mealy in small clumps.
5. With the machine still on, add the milk slowly until the dough is formed.
6. Make into a ball and cover with film, let sit for 30 minutes.
7. After 30 minutes, separate the dough in half.
8. In one half knead in 1 tablespoon of Spicy Black Olive Spread until well blended.
9. Do the same with the other half and with the Garlic Aioli with Basil & Lemon.
10. Divide one half of the dough in three equal parts.
11. Roll out each third with your hands, from the middle to the edges, making long pieces about just over 1” thick in diameter.
12. Braid the three pieces, carefully so they don’t break.
13. Decorate the braid with the chia and sunflower seeds.
14. Transfer to a baking tray lined with oven paper or a silicone mat.
15. Repeat with the other half of dough, separate in three, braid, and decorate.
16. Bake in the oven for 15 minutes or until golden.
17. Remove, let cool, and serve at room temperature.
18. Accompany with oil, such as Black Truffle Oil.