My previous recipe of this bread was very vague. This is because for me, following a recipe takes a lot of the joy out of cooking and all kinds of experimenting in the kitchen. That meant that every time I made bread, it was always a bit different. But then it got so so good I thought I’d better record it so I can share this masterpiece.
The pumpkin dip is 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 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
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
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.