Special Diet

  • 150 g (5 oz) chickpea flour
  • 150 g (5 oz) gluten-free flour
  • 2 teaspoons fast-action dried yeast
  • 1 teaspoon salt
  • 1 teaspoon caster sugar
  • 1 tablespoon black onion seeds
  • 1 tablespoon cumin seeds
  • 2 teaspoons ground coriander
  • ¼ teaspoon dried chilli flakes
  • 50 g (2 oz) dried mango or pear, chopped
  • 2 tablespoons groundnut oil, plus extra for oiling
  • 200 ml (7 fl oz) hand-hot water

Grease a 500 g (1 lb) loaf tin.

Place the flours, yeast, salt, sugar, spices and dried fruit in a bowl and stir to combine. Mix together the oil and water in a separate bowl, add to the dry ingredients and combine to form a stiff dough.

Spoon the mixture into the prepared tin, cover with a clean damp tea towel and leave in a warm place to rise for about 45 minutes or until the mixture is slightly above the top of the tin.

Place in a preheated oven, 200°C (400°F), Gas Mark 6, for 20–25 minutes until firm to the touch. Remove from the oven and transfer to a wire rack to cool. Serve cut into slices, spread with butter if liked.

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