Yellow pea flour, quinoa, nut and seed loaf
Suffolk-based chef, gardener and writer Henrietta Inman has shared this delicious and wholesome savoury bread recipe. Henrietta recommends it with a simple salad for lunch, or thinly sliced, toasted and served with cheese, dipped into hummus or used as a base for canapés.
Chickpea (garbanzo bean) flour also works in place of the yellow pea flour, while psyllium husk powder can be found in most health food shops and online.
Look out for Henrietta's new book, The Natural Baker (£20, Jacqui Small), due out on 22 March.
makes 1 x 450g/1lb loaf
a little extra virgin cold-pressed rapeseed oil
100g/3½oz yellow split pea flour
100g/3½oz quinoa flakes
1 tbsp psyllium husk powder
2 tsp sea salt flakes
2 tbsp chia seeds
70g/2½oz sunflower seeds
70g/2½oz pumpkin seeds
70g/2½oz walnut pieces or whole walnuts, roughly crumbled
70g/2½oz whole almonds
70g/2½oz whole pistachio nuts
200g/7oz cool water
1 tbsp runny honey
Preheat the oven to 180C/350F/gas mark 4. Oil the base and sides of an 18x11x8cm (7x4½x3in) l450g/1lb oaf tin with the rapeseed oil and line the base with baking parchment.
Combine the flour, flakes, psyllium husk, salt and all the seeds and nuts in a bowl and mix well. Add the water and honey and mix until well combined.
Spoon the dough into the prepared tin. Dip your fingers in cool water and smooth over the top, pressing the bread mix well into the tin to ensure no air gaps, especially in the corners. With a flexible spatula or cranked or step palette knife, smooth out the top.
Bake for 25 minutes, then reduce the oven temperature to 160C/325F/ gas mark 3 and bake for a further 20 minutes. The top should be a dark golden-brown and firm to touch and the sides will just be coming away from the edges of the tin. Leave to cool in the tin for 20 minutes, then tip it out to cool completely on a wire rack. Store in the fridge for about one week. You can freeze the loaf whole, or in slices.