As sometimes only the texture of bread will do
Britain is currently in a competitive baking frenzy as the latest series of BBC’s Great British Bake Off has just hit our screens. It’s a fascinating and entertaining series to watch – not just because of the mouth-watering creations that the bakers come up with week after week, but because of the drama! It’s turning into a reality TV series these days, as we hear more of the background behind the contestants lives, and fret with their every move – will [insert name..]’s tarte tatin have a soggy bottom, will their quiche get stuck in the tin, and will their meringue taste light yet goey in the centre, and do we really care? Well – actually yes I do! Even though I have absolutely no intention of ever cooking any of their creations (no offence but it’s just not my style) I hang off every witty word that presenters Mel and Sue mutter and just can’t get enough of every insult, constructive criticism and occasional praise the judges – smug baking expert Paul Hollywood and legendary cook Mary Berry have to offer the brave contestants.
Week 2 was bread week, which made me crave bread. Sometimes you just want to taste the texture of bread, something you can eat with your fingers – smothered with a bit of butter or a slice of ham draped over the top! Here is my take on a bit of bread. It’s nothing like real bread of course, but it looks pretty, has a great texture, and is about a billion times better for you than a slice of French stick. I wouldn’t suggest eating this everyday since it’s basically just a pile of seeds and nuts dressed up as a bit of bread, but as a treat it is pretty mighty fine.
- 50g ground almonds
- 100g ground flax seeds
- tsp gluten free baking powder
- pinch salt (Himalayan or Celtic preferred)
- 2 medium free-range eggs
- tablespoon olive oil, and a little extra for drizzling over the top
- 4 tablespoons of filtered water
- 4 sundried tomatoes, 4 chopped black olives and sprigs of rosemary to decorate
- Pre-heat the oven to 180 degrees C (fan oven)
- In a large bowl combine the almonds, flax, baking powder, salt. Whisk the eggs in a separate bowl and pour into the dry mix along with the olive oil, and water. You may need to adjust the water to get the right consistency. The batter should be loose enough to pour into a baking tin, but tight enough to keep its shape whilst cooking.
- Grease and line a round 9 inch baking tin, and pour in the mixture, spreading around to get the depth you desire. You don't need to spread the mixture to the edges of the pan (I didn't).
- Press the tomatoes, olives and rosemary into the top, drizzle with olive oil and slide into the oven for 25 minutes. A knife or toothpick will come out clean when the bread is finished.