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