It seems these days you can make bread out of anything, I love how creative you can be and finding other peoples experiments, makes me more open to experiment.
That means, loosely following their instructions and crossing my fingers hoping it will all work out. Not because I don't trust that by the time they get to print they aren't already tried and tested it's more that, as Miss Ellery my primary teacher said, "Carolyn, you must learn to follow instructions or face the consequences"
For instance this recipe initially called for dried beans not tinned
A 9" x 9" tin not a 9" x 13".
And Flaxmeal not seeds.
Realising my error and yet knowing I was past the halfway mark (too far to turn around now) I adjusted accordingly and created a tasty slice of flatbread..... the second time that is.
We recently got black beluga beans in the shop so I used those, I love vibrant colourful food, even if there's only me to see it and a black background will make your greens more green.
- Two tins of Lentils
- 2 tbsp Linseed
- 2 tbsp Chia seeds
- 150mls hot water
- Spice - I used cayenne, pinch of salt and a Kallo Garlic and Herb cube
Mix the water and seeds and let them do their gloop thing. Process the lentils to a pulp and then add the seed and water mix and spices and pulse until your mixture is fully combined. Pour the batter into a parchment lined tray and let sit for 10 minutes then bake at 170°C for 30 minutes.