This recipe is inspired by the beautiful cooks at Byron Yoga Centre where I study two days a week. This week I’m actually just completing my level 2 teacher training there after studying for six months, but long ago on our very first day we were treated to lunch and were all given this almond bread… it was never forgotten. Every other lunch time was delicious but my group could never stop wondering when that unbelievable almond bread would show its face back on the menu. Eventually, I asked for the recipe and since that day I’ve been chopping and changing it every time, playing with lots of ideas. The first time it was too moist, then too dry, I’ve often had it become more of an almond crumble, however this time I got it just right.

As you can see I enjoy a little bread with my butter but that’s actually doctor’s orders (winning!!). After a one on one consultation with an ayurveduc doctor, I was told that I couldn’t have enough healthy fats to nourish my dry nervous system; and so, I bake ghee filled, butter topped bread and I’m one very happy girl. But i have also created this pumpkin dip, inspired by a delicious local one here in Byron. The company is called Spice Palace, their dips are amazing, yet expensive, and so I just took a photo of the ingredients, gave my own little twist and, voila!

Spiced Savoury Bread:

2 cups Brown Rice/Buckwheat Flour
2 cups Almond Meal*
1/3c Olive Oil
1/3c Water
1/3c Almond Milk (I have only used homemade; if you don’t have this, just go half water, half olive oil, omitting the almond milk).

Choose your seasoning:

Fresh herbs: Coriander and/or anything else you like
Spices: Choose what you like, add up to 4 tsps of dried spice
Dried Herbs: I like to add a tbsp of dried mixed herbs
Perhaps toasted fennel seed, pumpkin seed, coriander seed, mustard seed etc
Pink Salt
Black Pepper

Pumpkin Dip:

2 cups diced Pumpkin
1c nuts (almond, macadamia or walnuts)
3 tbsps Olive Oil
2 tsps Spice (your choice – I used a spice blend)
1 large Lemon
1 large or 2 small cloves Garlic
Filtered Water

Preheat the oven to 180 degrees.

Combine all ingredients for the bread thoroughly using your hands

Line a baking tray with baking paper and pack the mixture into all the corners

Bake for 45 minutes

While the bread bakes, cut up your pumpkin and cook in some oil, salt and pepper for around 25 minutes.

Take both trays out of the oven.

Allow the bread to cool for 5-10 minutes while you put your pumpkin into a blender along with all the other ingredients for the dip. Add water bit by bit until you reach your desired consistency.

The two can go together in a salad or the dip can be had with chips. The bread makes a wonderful breakfast, lunch, dinner or snack – I can’t get enough! …although most ‘normal’ humans find it so dense that one piece will do them for the day.

 

*Please note: I use almond pulp from making nut milk which is therefore a wet mixture. If you’re using dry blended nuts for the bread, you may well need to add more liquid to this recipe, either from water, nut milk, oil… have a play and find out!

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