2.5 cups chickpea flour
3.5 cups water
1 teaspoon salt and black pepper
Dried oregano to taste
3 tablespoons olive oil
Mix all the ingredients together and leave to stand for 3 hours.Then pour into a baking tray until you see a thin layer for the bread – and then bake for at least 30 minutes until crispy. This tastes delicious with pesto sauce. See further below for our pesto sauce recipe.
Our Favourite Bread Recipe
200g of rye flour
200g of spelt flour
7g of fresh yeast
Half a teaspoon of Himalayan or rock salt
1 tablespoon of floral honey or molasses
Mix the ingredients, cover and leave them to rise for 1.5 hours. Then mix the ingredients again, shape into bread, cover and leave to rise for 1.5 hours.You can then add seeds like sunflower seeds or poppy seeds or pumpkin seeds and then bake in the oven at 180 to 200 degrees centigrade for at lease half an hour. If you like you can cut three slashes with a knife in the surface and cover with flour before baking.
Our Vegan Pesto Recipe
Fresh organic garlic
Cold pressed extra virgin olive oil
Salt and Pepper
Fresh basil and if possible fresh kale
Pine nuts, sunflower seeds, pumpkin seeds, walnuts, brazil nuts and almonds
Blend all the ingredients together and once ready put more olive oil on top so that you cover the pesto.
The polenta base is very quick to make and is gluten free, too.
750ml vegetable stock
175g instant polenta
150g organic goat’s cheese or organic tofu
75g fresh chopped or blended tomatoes
1½tbsp extra virgin olive oil
1½tsp dried oregano
200g vegetables such as artichokes, peppers and sundried tomatoes, olives, aubergine, courgettes etc.
Rocket leaves, to garnish
Preheat oven to 200°C. Line a large baking sheet with baking paper. Put the stock in a large pan, bring to the boil and stir in the polenta. Simmer for 5 minutes, stirring continuously (be careful it may bubble – if so reduce the heat), until the mixture thickens. Stir in lots of seasoning (sometimes we use fresh ground black pepper and herbs such as basil), then tip the mixture on to the prepared tray and spread to make a circle. Leave to cool while you prepare the toppings.
In a small bowl, stir together the fresh chopped tomatoes, oil and oregano with 1 tablespoon of water to make a smooth sauce. Spread evenly over the polenta base leaving a 2 centimetre border.
Scatter over the goat’s cheese or tofu and vegetables and cook in the oven for 15 minutes or until the cheese is bubbling and golden or tofu is cooked. Scatter over the rocket leaves, cut into slices and serve.