Gluten Free Chickpea Bread, and a Tasty Express Giveaway!

chickpeabread

Well, it’s been a little while between posts, but I’m SO happy to be writing this today! Hello!! I have so many things to share with you, probably the most exciting (for me anyway) is that our little family is expanding and I’ll be having another baby in July. Yay!! Which is partly why I haven’t posted for so long as looking at the phone or the computer was pretty nauseating there for a while…

So, now that I’m back on board, how about a giveaway. Lovely Sneh Roy is a food and lifestyle photographer, stylist and creator of the wonderful blog Cook Republic. She is also the author of Tasty Express – a fabulous cookbook full of simple and incredibly delicious recipes, all with a story to tell.

tasty express

Wonderful, whole food suggestions for any time of the day or night, Tasty Express is packed with stunning photographs to inspire and stories to entertain. I have been making quite a few recipes from the book, and they are all delicious. I cooked the cover the other night – yum!

tasty express 2

But probably my favourite thing so far – which is a big call when you’re competing with chocolate fudge cake, is this amazing savoury chickpea bread. It does take some time to prepare, but I was enchanted by the long resting time, leaving the bread time to ferment and giving a fantastic savoury, almost sour flavour. I also loved the back story of the loaf being inspired by Sneh’s childhood in India, and her mother’s amazing savoury spiced nut cakes.

Don’t be put off by the long list of ingredients – hopefully you will have most of them in your kitchen already! In fact, I’ve probably chosen one of the more complex recipes in the book, but I just had to include it as it’s such a unique and nutritious take on a savoury loaf. The loaf is gluten free and is, as Sneh recommends, wonderful toasted and served with chutney – yum!

Gluten Free Savoury Chickpea Bread

1/2 cup chickpea flour (besan)

1/2 cup rice flour

1 cup cornmeal

1 1/2 cups yoghurt

1 1/2 tsp salt

1/4 tsp turmeric

1/2 cup grated zucchini – squeezed to remove as much liquid as possible

1/2 cup grated carrot

1 1/2 tbs finely grated ginger

2 garlic cloves, minced

2 tsp dried chilli flakes

juice of 1 lemon

1 tsp baking powder

1/2 tsp bicarb soda

TOPPING

2 tbs oil

1 tsp mustard seeds

1 tsp sesame seeds

1/4 cup whole hazelnuts

2 tbs pepitas

1 tbs shredded coconut

1 tbs raw sugar

Combine the chickpea flour, rice flour, cornmeal, yoghurt, salt and turmeric in a large bowl. Add 1 cup (250ml) hot water and mix until smooth. Cover with a tea towel and rest in a warm place for 2 hours, until the mixture looks lighter with bubbles and smells sour.

Add the zucchini, carrot, ginger, garlic, chilli flakes, lemon juice, baking powder and bicarb soda to the flour mixture. Whisk until the mixture feels light and airy. Cover and rest in a warm spot for 20 minutes.

Preheat the oven to 200 degrees Celsius. Grease a 23cm x 15cm loaf tin (or 20cm round cake tin) and line with baking paper hanging over the 2 long sides. Gently spoon the bread batter into the tin. Take care not to mix or handle the mixture too much at this stage in order to retain the airiness of the batter.

To make the topping, heat the oil in a small frying pan and add the mustard and sesame seeds. When they start crackling, add the hazelnuts, pepitas, coconut and sugar. Mix once and remove from heat immediately. Pour evenly over the bread batter. Bake for 40-50 minutes or until risen, golden and a skewer inserted into the middle comes out clean.

Turn off the heat and leave in the oven to cool completely. I served it toasted, with a green chutney from Sneh’s book, but it would be delicious with any chutney, or even straight up. I hope you enjoy it as much as I did!

chickpeabread

So, to win a signed copy of this fabulous cookbook, simply leave a comment below and tell me your favourite tasty meal from your childhood.

I will announce the winner on Wednesday 11th February – Australian residents only, sorry. Thank you to Sneh and Random House for the use of this recipe.