Did you know today is December 1st?
Oh yes it is! And that means lots of entertaining in the next month (even if you don’t celebrate the big holidays, there are so many parties and gatherings, right??).
I would never tell you to “be good” or start a diet now…that’s just silly. I mean YOLO, right?
But, we are human and we can’t live our lives with reckless abandon all the time. So, this month, when you’re not partying up a storm, we should all make good choices.
I just picked up Jamie Oliver’s new book, Everyday Superfood because, well I adore Jamie. But, I also just watched an interview with him and, I learned that as he wrote this book and spent the better part of a year travelling the world and doing research for it, he also lost about 30 pounds. So I figured, there had to be some pretty good stuff in here.
As I flipped through the book, this loaf stuck out. It’s gluten free (if you’re wondering about yeast, here is the answer to if it is gluten free), full of texture, loaded with protein and is yummy!
Check it out…it takes literally 15 minutes to throw together and is good toasted first thing in the morning. I tried it with peanut butter but I really like it with cheese and tomatoes!!
This is that the yeast should look like when it’s ready to be stirred into the flour (just so you know!!).
Throw all the dry stuff in a big bowl…
Mix it up, make a well in the centre, and add the eggs and rosemary.
Once it’s all combined (and the yeast mixture is added), pour it into your prepared loaf pan and bake…
This is what it looks like in his book…
The one he makes on Jamie’s Food Tube looks more like mine above (if you want to see him make it, this is his clip)
So good toasted…my favourite way to have it. Now, make no bones about it…this is definitely not your fluffy white bread loaf. But, if you’re ready for a bit of a change to your morning routine or want to change up your sandwich situation, try this out.
Let me know if you like it!!
Recipe update:
I kept the loaf, sliced in the bread drawer for 2 days and then I sliced it and froze it.
The taste was still good but I think I would omit the rosemary (I felt like that made it better suited for savoury toppings). Also, you have to be careful when you toast it as it crumbles easily in the toaster
- 1 pkg dry yeast (about 2 1/2 tsp)
- 1 1/2 c lukewarm water
- 4 tbsp olive oil
- 1 c chickpea flour
- 3/4 c ground almonds
- 1/4 c flaxseeds
- 3 1/2 oz (100 g) mixed seeds like chia, poppy, sunflower, sesame, pumpkin
- 1 sprig fresh rosemary
- 4 eggs
- Preheat the oven to 375 and line a loaf pan with parchment paper (you can also bake this in a 8X8 pan but it won’t be easy to slice for toasting)
- In a pitcher, place the warm water and the yeast; stir and then add the oil – set aside for about 5 minutes while you prepare the flour mixture.
- In a bowl, add the flour, almonds, flax seeds and other nuts/seeds; mix together and make a well in the centre
- In the well, add the eggs and chopped rosemary; beat the eggs in the centre and then incorporate the rest until you have a batter.
- Pour into prepared pan (you can either cook it now or leave in the fridge overnight and cook tomorrow for more intense flavours).
- Bake for 45 minutes or until wooden skewer or thin pasta comes out clean.
- Cool on a wire rack for about 20 minutes before slicing. Slice the whole loaf and freeze whatever you won’t use in the next few days.
