Rosemary and Sea Salt Chickpea Loaf

Ingredienti

300g dried chickpeas

6 tablespoons or 45g psyllium husk flakes e.g @grapetreefoods

25ml extra virgin olive oil

1.5 teaspoons sea salt

2 rounded teaspoons dried rosemary

45ml apple cider vinegar or lemon juice

3 teaspoons bicarbonate of soda

250ml-275ml water

Istruzioni

Method

1. Soak the dried chickpeas in plenty of water and leave overnight for around 9 to 10 hours.

2. The next day, turn the oven to 180° C fan and drain the chickpeas. Add to a food processor. Add all of the other ingredients and process on high-speed until the mixture forms a soft dough. Use the lowest amount of water and add extra if required.

3. The dough will start to thicken and absorb more water.

4. Shape the dough with your hands onto a loaf shape on a piece of baking paper, on a baking sheet. Try to get the thickness of the dough similar to allow it to cook evenly.

Sprinkle over some extra sea salt flakes and dried rosemary.

5. Pop into the oven for 60 minutes.

Allow to fully cool before slicing.

I made 12 slices from mine.

Nutritional Information per slice

107 kcals

5g fibre

6g protein