Sometimes it seems as though you only realise how much bread you eat once you’ve decided to stop eating it. Bread is everywhere! At work, home, in those little baskets at the restaurant, and it can be tempting to snack on – unless you’re gluten intolerant. If that’s you, then here’s a tasty and nutritious gluten-free loaf you’ll love.
Ingredients:
- 360 ml brown rice flour
- 85 ml soya or chickpea flour
- 8 ml bicarbonate of soda
- 10 ml salt
- 5 ml dried Oregano and 5 ml ground coriander
- 1 ml ground cumin
- 250 ml unsweetened fresh apple juice
- 8 ml bicarbonate of soda
- 1 large onion, finely chopped
- 65 ml sun flower oil
- 30 ml lemon juice
- 30 ml tahini paste or ground sesame seeds and 30 ml mixed poppy and sunflower seeds
- 15 ml honey
- 2 large eggs
Method:
- Combine the two types of flour, bicarbonate of soda, salt, oregano and spices in a large bowl
- Blend the remaining ingredients, except the seeds, in a food processor until smooth
- Stir the liquid mixture into the dry ingredients until just combined, but don’t over-mix. Pour into individual greased mini-bread tins and sprinkle the seeds over the top. Bake in a preheated oven at 350 degrees Celsius for 25 – 30 minutes or until cooked through.