When the cats away, the mice… Well the mice get up to various things actually, but by and large, things centred around the kitchen, around drinking gin and listening to queen very loudly. I dreamt this bread (in that it popped into my consciousness one day) and have been dreaming of creating it for over a fortnight now. So with Callum up North (and both the gin and queen in plenty supply) i set to making this epic loaf of bread.
Set to become even more epic in that it was my first venture with my newly acquired Bundt tin (£1 at a charity shop i thank you). So yes, theres lots of recipe out there for sweet Courgette bread and only a few for savoury. Harder still to find a gluten free, vegan and largely healthy one. So, i made one up. And yes, its not the fluffy soft brown bread that so many gluten free loaves strive for, but you know what? I think its probably better. I like a good, solid, old fashioned loaf if i’m going to eat bread at all. A loaf with character and back bone. I judge my bread like i judge my friends and this beauty did not disappoint.
From the very first bite you get a pang of sweet, fresh lemony vitality. Then your palette notices the deep and subtle accents of seaweed, quietly dancing at the back of the party. The seeds add depth to the texture and then, the courgette comes in with a gentle softness to the crumb. A damn fine slice of something if there ever was one and boy oh boy does this guy get even better when toasted.
Nutritionally speaking, you’ve got plenty more than enough going on here. The Psyllium is an extra fibre bonus, Courgettes bring vitamin A, C, Potassium, Anti- Oxidants*. Seaweed- vitamins A, B1, B2, B12!, E (it contains more vitamin C than Oranges)*. Flax- Omega 3, Vitamin E, lots of the B vitamins, Manganese, Potassium, Calcium, Iron, Magnesium, Zinc and Selenium. Chia seeds- Fibre, Omega 3, 6, Protein, they help the body to cleanse and soothe the colon, and absorb toxins*. Not bad from a loaf of super, crazy tasty bread.
(Makes one small Bundt Loaf, Vegan, Gluten free, Nut- free)
- 350g Brown Gluten Free Bread Flour
- 40g Psyllium Husks
- 1 1/4 teaspoons of Fast Action Yeast
- 1 tablespoon of Flax Seeds
- 1 tablespoon of Chia Seeds
- 1 teaspoon of Sea Salt
- 1 teaspoon of Coconut Sugar (or any sugar you have)
- 3 tablespoons of Olive Oil/ Coconut Oil
- 180ml of Warm Water
- In a small bowl, mix the seeds and water, set to aside
- Mix the flour, psyllium, yeast, sugar and salt in a large bowl
- Make a well in the centre and add the oil and water/ seeds mix
- Stir well until your dough forms (you’ll probably have to get your hands in there)
- Turn out onto a surface and knead for 5 minutes (the dough will be very dense and will take quite a lot of muscle to knead)
- Grease a bundt/ loaf tin with vegan butter/ oil and sprinkle extra flour on top
- Tip the dough into your tin and use a spoon or your fingers to press the dough firmly down
- Cover with cling film and leave somewhere warm for 2 hours (it probably won’t rise, but it will do its magic)
- Before the time is up, heat the oven to 190c
- Bake the bread for 30 mites, then remove from the tin and bake for a further 10 minutes
- Transfer to a wire rack to cool completely before eating.