The internet is a wonderful thing – quick access to information about any topic under the sun. Sometimes it’s prudent to be careful and question where this information is coming from, particularly controversial points of view; for recipes though it’s like having one massive cookery book at your finger tips with so much variety, abounding inspiration is available at every moment.
I can spend hours browsing websites and blogs, googling random ingredients and following a path of ingenuity and creativity. There’s so many different options on offer, I tend to forget where I’ve been, and take ages finding that fascinating fact or idea that’s tantalising the edge of my subconscious. Now I try to bookmark everything that I want to return to; that list is getting pretty long and unmanageable!
Recently I found an article featuring marvellous things to do with chickpeas (that old obsession returns once more!); this led me to a recipe for ‘Eggy Breakfast Bread’, a chickpea based bread, similar to cornbread but sweet http://chocolatecoveredkatie.com/2012/10/11/eggy-breakfast-bread/. Made with chickpea flour, it looked great, but I’m not so keen on sweet bread, so decided to omit the sugar and add in some savoury flavours.
I have to say, not only is it incredibly easy, the flavour and texture is fabulous. And totally moreish! Not being able to eat bread other than wraps and the occasional soda bread (home made version) due to my yeast intolerance, it was exciting to create something that was so tasty and felt so right in the mouth.
This recipe calls for flaxseed. If you’ve not come across it before, you’re missing out. Nutritionally it’s a brilliant plant source of omega 3, absolutely packed full of fibre, lignans (anti-oxidant phytonutrients) and other anti-oxidants. When mixed with water, flaxseed swells and can be used as an egg replacement in plant based cooking. When you see how it swells in a cup with a little water, you realise how it’s going to swell in your gut. So it’s not only good for healthy bowels, it will help you stay full for longer if you’re trying to lose weight. Adding it to cereal in the morning is a wise thing to do!
Here is my savoury version of this bread. The herbs and spices can be played around with to create different flavours. I’m planning on experimenting with pesto (dairy free of course!) by omitting some of the oil and adding the equivalent pesto. My mouth is watering just thinking about it!
Savoury chickpea bread
1 cup/140g chickpea flour
½ teaspoon salt
½ teaspoon baking powder
1 tablespoon ground flaxseed
1 cup/240ml of dairy free milk
1 teaspoon fennel seeds or spice/herbs/seed of choice
½ teaspoon garlic powder
Pre heat oven to 180oC and lightly grease a round metal pie tin or line a square baking tin.
Combine flaxseed with all the wet ingredients and whisk together really well. In a separate bowl, mix the remaining dry ingredients together, then pour the wet into the dry and stir until well mixed.Pour batter into prepared tin and bake in the oven for 10 minutes or until firm and slightly browned on top. Remove from oven and leave to cool in the tin for at least 10 minutes. Cut into triangles in the tin before removing.Best eaten warm, it’s still delicious cold – that’s if you can leave it to get cold before gobbling it up!