This is a beautifully soft bread, packed to the rafters with seeds. It slices well and can be used for sandwiches or toast. We’ve kept the flavour neutral, so you can pair it with robust, full on toppings. You can add herbs, spices or roasted vegetables to the dough if you want to ratchet up the flavour.
This recipe is taken from the new gluten free and vegetarian Honeybuns All Day Cook Book.
FREE FROM GLUTEN / DAIRY / NUTS
MAKES 1 x 900g LOAF
Multi seeded loaf
Rapeseed oil, for brushing
165g tapioca flour
350g milled flaxseed, sunflower and pumpkin seed blend
2 tsp gluten free baking powder
½ tsp bicarbonate of soda
½ tsp salt
100g sunflower seeds, toasted
8 egg whites
245ml coconut milk
125ml rapeseed oil
Rapeseed oil, for brushing
1 garlic clove, crushed
¼ tsp sweet smoked paprika
¼ tsp salt
¼ tsp cracked black pepper
Juice of ½ a lemon
2 tsp tahini
2 tbsp dairy free cream cheese
12 oregano leaves, chopped
Preheat the oven to 170°C / Gas 3.
Line the loaf tin with baking parchment and brush the paper with rapeseed oil.
Add the tapioca flour, milled seed blend, baking powder, bicarbonate of soda, salt and toasted sunflower seeds to a mixing bowl. In another bowl whisk the egg whites, coconut milk and rapeseed oil until well combined.
Add the wet to the dry ingredients, and beat with an electric mixer on high speed for 1 minute. Pour into the loaf tin and bake for 40 minutes. The loaf will rise rather spectacularly and will crack along the top. The top will be crusty and firm and a cake skewer should come out cleanly when the loaf is ready. Leave the loaf in the tin for 10-15 minutes before turning out onto a wire rack to cool completely.
Increase the oven to 190°C / Gas 5.
Prick the aubergine all over with a fork, brush with a little rapeseed oil and place in a roasting tray. Roast in the oven for 30-35 minutes until the aubergine has collapsed and is very soft in the middle. Set aside to cool.
Slice the aubergine in half lengthways, and with a spoon scoop out the pulp leaving the skin behind. Place the pulp in a food processor along with the other aubergine spread ingredients and blitz until a spreadable paste is formed. It will still retain some texture.
Once the loaf has completely cooled, slice and spread thickly with the aubergine paste.
STORE The loaf will keep for 3 days wrapped in cling film (it can also be frozen). The dip will keep for 3 days in the fridge.
TIP For the loaf: if you want a nice bit of warmth, try adding a couple of tablespoons of the Dukkah Spice (you can find this recipe in the book too).
This recipe extract is from Honeybun’s All Day Cook Book by Emma Goss-Custard, published by Honeybee Books.