Mediterranean Bread
Amrita Ma Devi
Mediterranean Bread
No yeast Spelt and seed bread Just imagine how happy I was to find a no yeast bread whilst looking for a nice easy bake at home quick bread. The texture from the chia is hardly noticeable in the softness of the bread yet the crust is noticeable yet not hard. Scroll down to find the delicious avocado paste as a serving suggestion.
COURSE
Breakfast
INGREDIENTS
INGREDIENTS
- 2 cups of Spelt flour
- 1/3 cup x 3 of seed flour mix of flax, sunflower,& chia
- 1 tbsp baking powder
- 3 tbsp chickpea flour or buckwheat flour
- 2 tbsp apple cider vinegar
- 1/2 -3/4 cup water
- 1 tbsp barley malt
- 2 eggs
- 3 tbsp coconut oil melted
- 3 tbsp half a cup sun-dried tomatoes chopped optional
- 1/2 tbsp salt
- 1 tbsp seeds or olives to sprinkle
- egg or milk to brush
INSTRUCTIONS
INSTRUCTIONS
1. Preheat oven 180ºC and line the 9-inch loaf tin with parchment paper.
2. Mix all the dry ingredients together in a bowl.
3. In a separate container hand blend all the wet ingredients.
4. Pour the wet ingredients into the dry, now mix until fully combined into a thick liquid dough.
5. Line your baking tin and grease with ghee or coconut oil.
6. Now add the dough to the tin, you don’t have to be too delicate here, let the dough fall into the loaf tin.
7. Sprinkle with some seeds or olives on top and brush with egg whites or with milk.
8. Bake at 180C for 35 min and let sit to cool.
Avocado Paste
COURSE
Appetizer
SERVINGS
4 People
INGREDIENTS
INGREDIENTS
- 2 avocados
- Half a lemon juiced
- Himalayan salt or tamari sauce to taste
- ½ tsp black pepper
- 1 tbsp black olive optional
- 2 tbsp basil leaves
INSTRUCTIONS
INSTRUCTIONS
1. Cut avocados in half and scoop out the fruit with a big spoon. Place in a pretty bowl.
2. Add lemon juice & salt and mash them together.
3. Sprinkle with black pepper, place olive oil over the top and add basil leaves to dress. Time to send it out to be loving eaten.
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