The bread gets super
One of my favouroite Sunday afternoon entertainments are testing new vegan recipes. A few days ago I got Ella Woodward’s book Deliciously Ella (check out her great blog), from a very cherished friend, and I have been very excited about testing its recipes.
Now, this recipe just smiled at me and I smiled right back at it! See, I have always been needing a good recipe for homemade bread that can be made without much fuss (and certainly without a bread-baking machine, which I don’t have and I don’t want to buy – my kitchen is tiny), that can be superhealthy, and that I can always rely on to eat with my beloved Macedonian ajvar (a great homemade red pepper caviar – the one my mom makes is just soooooo goooodddd), or hummus (check out my kleen green hummus recipe), or guacamole. This is it, this is that great recipe!
So, here is what you need for one loaf:
- 1/2 mug almond meal
- 3/4 mug pumpkin seeds
- 1/2 mug wholegrain rice flour
- 1/4 mug sunflower seeds
- 1,5 tablespoons psyllium husk powder (to link the dough)
- 1,5 herbs (whichever you like)
- 1 tablespoon chia seeds
You will need to mix the pumpkin seeds in a food processor to turn them into flour. Then, mix them in a bowl with the almond meal, flour, sunflower seeds, psyllium powder, chia and herbs. Add 1 mug of water and leave the mixture for an hour, after which the dough will stick together.
Preheat the oven to 200°C and place the dough in a long rectangular baking pan. The dough should not be too tall in it (Ella says 5-7cm). It should be baked some 45-55 minutes until the top is golden brown. Let it cool a bit after that to make sure that the dough detaches easily.
Et voilà! Enjoy! I just ate it with some guacamole, and then a homemade vegan nutella spread. Main course and dessert in one . I saved the rest in the freezer, after cutting the loaf in slices. You can eat them as such after defreezing them.