This is a great option for anyone seeking to avoid (or replace) wheat, spelt and other grain-based breads. The fennel seeds aren’t essential so could be left out, substituted, or added to if you like. You could also add a teaspoon or two of your favoured herbs and/or spices (my favourites are powdered Ginger and Turmeric).
- 80g ground almonds
- 100g store-bought milled flaxseeds
- 150g golden linseeds
- 50 butter or cocount oil
- 1tsp bicarbonate of soda
- 2TBSP cider vinegar
- 1 pinch flaky salt
- 2tsp fennel seeds
- 100ml water
- few scrapes of lemon zest
LIne a 20cm square tin with parchment paper and butter, or oil, well.
Place all ingredients in a food processor and blitz to a porridge-like texture (it won’t look pretty!). Pour into the tin and bake for 45mins at 170ºC. Leave to cool before slicing.
From Domini Kemp in the Irish Times. Also an interesting, macadamia nut, lower-temperature take on it here by Patricia Daly.