Savoury Hemp Bread with Vegan Butter and Homemade Vegemite
Time: 2 hours 15 minutes + refrigerating time
Serves: 1
Ingredients
150 g (1½ cups) almond meal
140 g (1 cup) buckwheat flour
3 tablespoons psyllium husks
3 tablespoons chia seeds
255 g (1½ cups) SOUL SEED hemp seeds
2 teaspoons gluten-free baking powder
½ teaspoon sea salt
500 ml (2 cups) of filtered water
2 tablespoons maple syrup or coconut nectar
2 tablespoons apple cider vinegar
VEGAN BUTTER (MAKES 250 G)
125 ml (½ cup) coconut oil
125 ml (½ cup) extra-virgin olive oil or avocado oil
2 tablespoons coconut cream
½ teaspoon sea salt
Pinch of ground turmeric
HOMEMADE VEGEMITE (MAKES 300 G/1 CUP)
125 ml (½ cup) black tahini
2 tablespoons coconut aminos
1 tablespoon nutritional yeast flakes
1 teaspoon apple cider vinegar
¼ teaspoon onion powder
¼ teaspoon garlic powder
METHOD:
For the vegan butter, blitz all the ingredients together in a high-speed blender until smooth and creamy. Pour into a suitable container, seal with a lid and refrigerate for 3–4 hours, or until set. Store in the fridge for up to 2 weeks.
To make the homemade vegemite, put all the ingredients in a food processor or high-speed blender and blitz until well combined. Transfer to an airtight container and store in the fridge for up to 4 weeks.
Combine the almond meal, buckwheat flour, psyllium, chia, hemp, bicarb and salt in a large bowl. Stir well to make sure there are no lumps in the mix and everything is evenly distributed.
In a separate smaller bowl, whisk together the water, sweetener and apple cider vinegar to combine.
Pour the wet mix into the dry mix and combine thoroughly. Cover with a tea towel and leave to sit in the bowl at room temperature for about 1 hour.
Preheat the oven to 180°C and line a 22 cm loaf tin with baking paper.
Once your ‘dough’ is feeling sticky and has absorbed any excess water, scoop it into your prepared loaf tin and smooth the top out evenly. (I like to give it a gentle bang down onto a chopping board on the bench to even things out and remove any air bubbles.) Bake for 1 hour, or until the loaf is dark brown and firm to touch. Remove from the oven and leave to cool slightly, then turn out onto a wire rack and leave to cool completely.
Once cooled, slice the loaf up (so it’s ready for toasting and spreading with the vegan butter) and keep in the fridge for up to 1 week or in the freezer for up to 3 months.
To serve, toast the savoury hemp bread slices, then spread generously with the vegan butter followed by a thick layer of homemade vegemite. Perfection.
TIP Black tahini is now available in most good health food stores. It is made from black sesame seeds that are stone ground and is very similar in taste to hulled white tahini, though its greyish black colour makes it perfect for this recipe.
