Been wanting to try this one for a while now, as it is naturally gluten free and no rising is needed, YAY! I decided to top my bread with sunflower and pumpkin seeds for a crunch and it also adds flavour plus extra nutrients. Double YAY!!
300g chickpea flour AKA gram flour
1 tsp baking powder (ensure gluten free if necessary)
1 tsp bicarbonate of soda
Pinch of salt
Pinch of sugar
2 tbsp Olive oil
240ml unsweetened almond milk
Splash of water
Sunflower and pumpkin seeds to top (optional)
- Firstly preheat your oven to 160 fan / 350 Fahrenheit and line a loaf tin with baking paper.
- To a bowl, add all dry ingredients and mix well. Then add in all your wet ingredients and incorporate so the mixture is smooth and runny.
- Pour into your loaf tin and bake in oven for 50 minutes. The golden yellow colour should come through and the inside nice and spongy.
- This load can be sliced and then frozen if you want to keep for longer or use straight away! You can use it as normal bread, top it with sweet or savoury!