SU­PER GRAIN FREEKEH HAS MORE PRO­TEIN AND TWICE AS MUCH FI­BRE AS QUINOA WITH THE ADDED BEN­E­FIT OF HAV­ING A NAT­U­RALLY LOW GI

Gourmet (South Africa) - - EDITOR’S TABLE -

the freekeh is cook­ing, mix to­gether the dress­ing in­gre­di­ents. 3. As soon as the freekeh is cooked, strain and im­me­di­ately add the dress­ing so that the hot grain will ab­sorb the dress­ing as it cools. 4. Once the freekeh has cooled slightly, add the spring onions, pome­gran­ate seeds and herbs, and sea­son with salt and pep­per. Serve warm, topped with pis­ta­chios. 2T chia seeds

3T psyl­lium husk pow­der

1t fine grain sea salt (add 1/2t if

us­ing coarse salt)

1t ground cin­na­mon

4T maple syrup (for sugar-free

di­ets, use a pinch of ste­via) 1t vanilla ex­tract

3T melted coconut oil

11/2 cups wa­ter

For the le­mon glaze 2T fresh le­mon juice 150g ic­ing sugar

1. In a sil­i­cone loaf pan lined with bak­ing pa­per, com­bine all the dry in­gre­di­ents, stir­ring well. 2. Whisk to­gether the maple syrup, vanilla ex­tract, coconut oil and wa­ter. Add this to the dry in­gre­di­ents and mix very well un­til ev­ery­thing is com­pletely soaked and dough be­comes very thick (this should take about 10 min­utes of stir­ring). Smooth the top with the back of a spoon.

Leave to sit out for at least 2 hours, or overnight. To en­sure the dough is ready, it should re­tain its shape even when you pull the sides of the loaf pan away. 3. Place in a pre­heated oven at 175˚C and bake for 20 min­utes. Re­move from the loaf pan, place it up­side down di­rectly on a rack and bake for an­other 20 min­utes. Leave to cool com­pletely be­fore slic­ing.

4. While the loaf cools, mix to­gether the le­mon juice and ic­ing sugar and pour over the cooled loaf. Top with fresh berries and serve.

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