- 2 teaspoons instant dried yeast, gluten free
- 4 tbsp extra virgin olive oil
- 1 cup gram (chickpea) flour OR 1 cup ground mixed nuts
- 1 cup mixed seeds (chia, sunflower, flax, pumpkin, hemp hearts)
- 1 sprig fresh rosemary
- 4 large eggs
- 3 tsp Marmite
Preheat your oven to 350°F convection. Grease and line a 2lb bread loaf pan.
Rehydrate the yeast with 1.5 cups luke warm water and oil. Set aside for five minutes or so while you assemble the other ingredients.
Combine the dry ingredients, add the eggs, beating as you go, add the yeast mixture and marmite. Mix really well in order to disperse small pockets of unmixed flour.
Pour the batter into your prepared tin and bake for 45 minutes.
Once baked, golden and a skewer drawn clean, allow to cool on a wire grid for at least twenty minutes before slicing.