This loaf will last you AGES. There’s a bulk load of ingredients but it’s gluten free, full of seeds and a nice change to the usual bready stodge we devour. Inspired by Jamie Oliver with a Hannah P twist.
All of the ingredients can be bought at the supermarket or health store.
250g of gram (chickpea) flour
100g ground almonds
100g of mixed seeds (pumpkin, sunflower, sesame – what ever you wish)
4 tbsp of extra virgin olive oil
generous pinch of salt
50g linseeds (flaxseeds)
7g (1 sachet) dried yeast
375ml warm water
Preheat the oven at 190 degrees C.
Mix the water, yeast and oil together in a bowl and keep to the side.
Add the gram flour, almonds, linseeds and mixed seeds in (another) bowl. Beat in the eggs and salt. Add the water/yeast/oil mixture and whizz up until it forms a batter.
Pour into a lined loaf tin (be warned, it’ll make a monster portion so go for a 1.5L tin, however I only had a 1L – hence why it looks the way it does in the pic!).
Bake for 45 minutes or until golden. Stick a sharp knife/skewer through the middle if you’re not too sure whether it’s done. If the knife comes out clean, it’s cooked to perfection.
Leave to cool completely before slicing thinly. Toast if you wish.
NB: This is a fairly neutral tasting bread so you can eat it sweet (with banana and almond butter for example) or savoury (with marmite or cheese). You could also add dates and walnuts or herbs and spices to the initial recipe to give it your own stamp.
Either way, you won’t need much for it to keep you full for a while.