Homemade basil tomato baguette recipe 

Ingredients:

• 160g chickpeas (cooked)
• 50g sultanas
• 30g pumpkin seeds
• 30g sunflower seeds
• A little salt, to taste
• 1 teaspoon Italian herbs
• 40g psyllium seeds
• 200g pumpkin, grated
• 350ml water
• 25ml olive oil, plus extra for greasing
• Coriander seeds, for sprinkling on top (optional)

Directions:

Prepare the Ingredients:

1. Pour boiling water over 50g sultanas and let them sit to soften.
2. Toast the seeds: In a pan over medium heat, pan fry the pumpkin seeds and sunflower seeds for 1-2 minutes until lightly toasted.
3. Chop the softened sultanas with a knife or use a hand blender if you prefer a finer texture.

Mix the Dry Ingredients:

In a large mixing bowl, add 160g cooked chickpeas, toasted pumpkin seeds, sunflower seeds, 40g psyllium seeds, Italian herbs, and a little salt. Mix everything well.

 

Prepare the Pumpkin:

Grate the pumpkin on a coarse grater to yield 200g.

In a pan, cook the grated pumpkin for 5-7 minutes until slightly softened. Alternatively, you can bake it in the oven if preferred.

 

Combine Ingredients:

Chop the cooked pumpkin with a hand blender to a slightly smooth consistency.

In the mixing bowl with the dry ingredients, add the cooked pumpkin, softened sultanas, 350ml water, and 25ml olive oil.

 

Mix everything well until all the ingredients are thoroughly combined.

Prepare the Bread Pan:

Grease a bread pan with olive oil. Place the bread mixture into the mold, ensuring it is evenly distributed.

 

Gently flatten the top of the bread with a spatula.

Drizzle a little more vegetable oil on top and sprinkle with coriander seeds, if using.

Bake the Bread:

Preheat the oven to 190°C (375°F). Bake the bread in the preheated oven for 40-45 minutes, or until the bread is golden brown and firm to the touch.

Cool and Serve:

Remove the bread from the oven and let it cool in the pan for a few minutes. Then, transfer it to a wire rack to cool completely.