This is my latest favourite ‘bread’ – it’s really more like a seedy savoury cake. It’s very filling and nutritious … unlike shop-bought gluten-free bread. It toasts and freezes well … it’s really versatile. Here’s how I make it (I make two and freeze one to save time) …
- 2 cups ground almonds
- 1/2 cup psyllium husks (from a good health food shop)
- 1 tbsp gluten-free baking powder
- 1/2 tsp sea salt
- 1/4 cup oil (coconut or olive)
- 1/2 cup water
- 4 large eggs (or 4 linseed eggs – see below)
- Optional extras: tablespoon of fennel seeds (or cumin etc), 2 tbsp each of sunflower and pumpkin seeds … any other flavours you fancy … you could even make a sweet version with cinnamon and dried fruit (yum!).
- To make one linseed egg … soak a tablespoon of whole linseeds in four tablespoons of water for at least half an hour. Then blitz them in a Nutribullet or similar. It will form a good gloopy seedy sticky lump!
- Put all the dry ingredients in large mixing bowl and mix well
- Add the wet ingredients and beat until thoroughly mixed – you may need to add a little more water to form a dough.
- Pour into an oiled and paper lined small loaf tin
- Bake at 175 degrees until golden on top and a skewer comes out clean(ish).