Rosemary and Sea Salt Chickpea Bread
Ingredients
300g dried chickpeas
6 tablespoons or 45g psyllium husk flakes ( I got mine from Grapetree, but they are available online)
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
225ml-275ml water – start at the lower end.
To Top: Dried or fresh rosemary, sea salt flakes ( I used Maldon)
Method
1. Soak the dried chickpeas in plenty of water and leave overnight for around 9 to 10 hours. They should double in weight after soaking so that 300g becomes 600g from my experience.
2. The next day, turn the oven to 200° 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 and the chickpeas are completely blended. Use the lowest amount of water and add extra if required. It is hard to be exact with the water level as it depends how long the chickpeas have been soaked and how well they have been drained.
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.
