Chickpea Bread

This bread is brilliant as an easy, gluten free option. And it's especially good when toasted.

Ingredients

• 200g Chickpeas, soaked over night

• 190ml Water

• 1 tbsp Apple Cider Vinegar

• 2 tbsp Olive Oil

• 70g Psyllium Husk

• 1 tsp Sea Salt

• 1 tsp Bicarbonate of Soda

• 1 tsp Thyme, dried

• 1 tsp Rosemary, dried

• 1 tsp Turmeric, ground

• 2 handfuls chopped olives (optional)

• 100g Feta, cubed or crumbled (optional)

• 1-2 tbsp Sesame Seeds (optional)

Preparation

Step 1: Heat oven at 180 degrees and line a baking tray with baking paper.

Step 2: Drain and rinse chickpeas. Pop them in your blender along with the water, apple cider vinegar and olive oil. Blend for 1-2 minutes.

Step 3: Transfer the mixture into a bowl and add the remaining ingredients. Give it all a really good mix, making sure everything is evenly distributed and well mixed in, then leave the dough for about 5-10 minutes.

Step 4: Place the dough on the baking paper (on the baking tray) and even it out/roll it out till it more or less fills the whole tray, but with a height of about 1cm.

Step 5: Bake for 30 minutes - keep an eye on it. Once you remove it from the oven, leave it to cool for a little while and then cut into rectangular wedges.

Tip:

Fold in chopped olives and/or crumbled feta cheese for a little more taste. You can also sprinkle the dough with sesame seeds, salt flakes or the likes, right before baking.