Bread – for allergy sufferers I

Ingredients for 1 servings:

• 500 g chickpeas, ground
• 1 tsp caraway seeds, grind
• 1 tsp coriander, ground
• 50 g flaxseed, whole
• 50 g flour (whole soy flour)
• 50 g desiccated coconut
• 1 tsp baking soda, up to 2 tsp
• 2 tsp salt
• 750 ml water, up to 900 ml
• olive oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 30 minutes

gluten-free, egg-free, dairy-free, vegan

Line a 30cm loaf pan with baking paper. Mix all the ingredients, from chickpeas to tap water, well. The chickpeas, desiccated coconut, and soy need a lot of liquid; it should be like a creamy batter. A little more is better as it rises better. Pour the mixture into a 30cm loaf pan, shake until smooth and level off, then place in a cold oven and bake at a low temperature (approx. 150°C fan/convection oven) for approx. 90 minutes. Remove from the oven. Brush the surface of the bread with olive oil. Turn the pan upside down, pull the bread onto a wire rack using the baking paper. Carefully remove the baking paper and brush the remaining sides with oil. Place the bread surface down and bake for a further 30 minutes at approx. 150°C fan/convection oven. Test with a needle; no batter should stick to it. Allow to cool completely before cutting. Then cut the bread from the bottom with a serrated knife, leaving the crust on the cutting board and allowing you to press a little more without the bread breaking apart. Alterations: – Omit the baking soda and – Replace 750–900 ml of tap water with carbonated mineral water. My own recipe.