This is a really exciting recipe and is well worth trying – particularly if you’re looking for an alternative to bread and want something more filling and interesting than an oat or rice cake! The result is a fantastic accompaniment for soup or works as a great snack also. Thorough cooking is a must so that they turn out crisp and crunchy!
150g mixed nuts (hazels. Almonds, cashews, walnuts)
150g mixed seeds
1⁄2 tsp sea salt
2 large eggs
120ml extra virgin olive oil
1 tblsp honey
poppy seeds
215g gluten free plain flour or half gluten free plain flour and half buckwheat flour.
1.Toast the nuts lightly. Mix flour, nuts, salt and seeds together in a large bowl. Whisk the egg with the honey and combine with the flour mix and half the oil to make a stiff dough.
2.Roll in poppy seeds and press into a lined loaf tin. Bake for 45-50 mins at 180 c. The loaf Should be well cooked or slicing it will be a pain in the bum!
3.Turn out and slice into thin slices. Brush the slices with extra virgin olive oil and bake on a tray lined with parchment until golden on one side. Turn over and bake the other side until golden and crisp.
4. Leave to cool before serving.
