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
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.