Romy discovered her love for cooking after going vegan in 2014, and has since spent more time in the kitchen than anywhere else. But with her decision to go vegan came the need to find new ways to get protein into her diet. This savoury protein bread mixes chickpea flour with our hemp seeds, milk and oil to create a protein and omega-rich dish. Serve with avocado or hummus for a light-lunch or afternoon snack.
In a large jug combine the yeast with the pinch of sugar, then add in the water. Let the mix rest for about 5 minutes.
Slowly add in the Good Hemp Milk Original and tomato paste. Stir it well so that the tomato paste blends in with the liquid.
In a separate large bowl, combine the rest of the dry ingredients. Create a well in the middle of the dry mixture and slowly start adding the pre-made liquid whilst stirring. You can use a spatula or large whisk for this. Once everything is combined, the consistency should resemble more of a batter than a dough.
Let the batter rest for 1 hour, covered with a damp cloth.
Preheat your oven to 180C (gas mark 4) and grease a bread tin with Good Hemp Oil.
Add the batter to the tin and bake it in the oven for 45 minutes. Once baked, test the bread with a pick – if it is still too moist, bake for another 5 – 10 minutes.
Cut into slices and serve with hummus or avocado (optional).