Try this delicious ‘picnic bread’ adapted from Green Kitchen Stories as a simple, gluten free, polyphenol-rich lunch bread.
100g oat flour (rolled oats, blitzed into flour in a food processor)
100g buckwheat flour
1 1/2 tsp baking powder
1 tsp sea salt flakes
3 free-range eggs
125ml olive oil
125ml cultured yoghurt
1-2 spring onions (chopped)
3-4 potatoes (250g grated)
1 handful fresh parsley, finely chopped
100g feta cheese
3 raw asparagus
3 tbsp pumpkin seeds
2 tsp quality olive oil
2 tsp honey
a handful chives
Preheat the oven to 180°C and grease a 30 x 22 cm sheet tray with olive oil.
Add all the dry ingredients to a large mixing bowl and stir until combined. Make a well in the centre and set aside while preparing the wet ingredients.
Whisk eggs in a separate bowl, then add oil and yoghurt. Finely chop the onion. Peel the potatoes, grate them coarsely and add them to the wet mixture along with the onion and parsley. Crumble in half of the feta cheese. Give it a good stir and then pour the wet mixture into the bowl with the flours. Use a wooden spoon or spatula to combine the batter and then pour it onto the tray.
Use a peeler to shave the asparagus into thin ribbons and spread them out over the batter. Crumble the remaining feta cheese on top. Combine pumpkin seeds, oil and honey and sprinkle them on top as well, along with the chives.
Bake for approximately 40 minutes or until golden and a skewer inserted in the centre of the cake comes out clean. Remove from the oven and set aside to cool slightly in the tin before transferring to a wire rack to cool completely. Store the cake at room temperature in an airtight container and it will keep for a few days.