Muffin, Cracker, Biscuit, or Pizza Crust?
This is another recipe that seems to be having an identity crisis. On the other hand, a multi-purpose batter that comes together quickly is an asset. The ingredients are pantry staples; weighing and measuring the dry ingredients is easy, the wet ingredients are basically water and vinegar plus an optional add-in; give it a vigorous stir and you have created a simple batter to meet your immediate needs.
This experiment has yielded delightful results and many rewarding comments. Although I have more ideas for variations on this basic combination, I want to share this exceptionally nutritious and tasty recipe as it is and come back to it later.
For this version I made an amount for 12 servings. I wanted some English muffin size breads that I could use plain or toasted plus cut in half for serving as samples.
Savory Hemp Bread with Herbs – gluten free, low carb, and vegan
Dry Ingredients for 12 servings:
1 1/3 cups (150g) organic hemp hearts
1 cup (112g) organic almond flour
6 tablespoons (72g) organic flax meal
1 1/2 teaspoons xanthan gum
1 teaspoon sea salt
2 teaspoon fruit pectin powder
1 teaspoon baking soda
2 teaspoons dry oregano
1/8 teaspoon dry thyme
1 teaspoon garlic powder
1 cup water
1 tablespoon apple cider vinegar
1-2 drops of doTerra thyme oil
2 tablespoons drained & finely minced black olives or sun-dried tomatoes
Measure the first three ingredients using a small kitchen scale if you have one. Your results will be more consistent. The remaining dry ingredients are in such small amounts that level spoonfuls are the most accurate measurement.
Set the oven to 350*F. Prepare your baking pan(s) with parchment paper; alternatively wipe the pans generously with a cooking oil such as coconut.
For the English muffin shape – measure out a scant 1/3 cup of batter and drop onto the prepared baking pan. Pat the batter to about a 3″ diameter using the back of a spoon and your fingers. It’s sticky, I use gloves.
For simple bread squares – spread the batter thinly to all corners of a 9” X 13” shallow pan.
This texture of this bread is somewhat coarse. Perhaps seasoning it with onion powder and bits of jalapeño then baking it in a smaller pan would produce a chunkier serving that could stand in for cornbread? I’m thinking about a 7” X 9” pan.
Would love to have some feedback . . . .