It may be good, or bad, but I have a tendency to just start heaping ingredients into mixing bowls. That’s how I came up with this recipe. I was running really low on the usual suspects for a fresh loaf of bread, but the baking itch had already hit. I’d already started throwing things together – and I refuse to waste wherever possible.
So in it’s place, I used up some pumpkin seeds, linseed, sunflower seeds, sesame seeds and the last few black chia seeds. If anything this was a recipe waiting to be made, thanks to those “almost, but not quite” empty jars of seeds and meals.
Enjoy fresh, toasted and dipped. Hint – when it’s no longer fresh as can be: toasted, it tastes fantastic with a little smashed avo, a squirt of lemon and a dash of pepper (but that’s coming from a bias, avid avo eater).
|500ml warm water|
|2 tbsp. gluten free yeast|
|1 tsp. McKenzie’s baking powder|
|Flour blend (approximately 520gm):|
|1 c brown rice flour|
|1 c potato flour|
|½ c tapioca starch|
|1 c S/R flour|
|1 c LSA (linseed, sunflower, almond meal)|
|2 tbsp. flaxseed meal|
|1 tbsp. psyllium husk|
|2 tbsp. pepitas|
|2 tbsp. sesame seeds + 1 tsp. extra|
|2 tbsp. black chia seeds + 1 tsp. extra|