PROTEIN-PACKED FLUFFY PANCAKES W CHOCOLATE + PEANUT BUTTER SAUCE, FOR ONE

FINALLY. Pancakes that suit my little celiac, insulin-resisting sensibilities (read: gluten-free, flour-free, dairy-free). It's been a saga. Failure, after failure. Now, nearly 2 years since my diagnosis of celiac, and nearly 5 (!) since my insulin resistance diagnosis, I have succeeded! Cue the fanfare and Hallelujah chorus.

Pancakes that suit my needs but also don't taste like cardboard and have the consistency of rubber. These babes make a fluffy stack of pancakes that are charmingly-golden spheres of joy and happiness.

Oh and there's topping. Because let's be real, gluten is so widespread because, you know, it's delicious. So these little ones here need a teensy bit of sprucing up. And really, you can't go wrong with chocolate and peanut butter, even before 8 am on a Sunday morning. (To be honest, a cashew cream and berry compote situation would be a close second. Suggestions below.)

Also, as their name suggests, these little pancakes pack a mean protein punch. Rounded out with all of the good fats from the almond meal and peanut butter, and you've got a balanced, hearty meal that will keep you going until mid-afternoon. Perfect post-yoga, post-gym, post-sleep (anytime?).

Now friends, prepare for some pancake porn.

PROTEIN-PACKED FLUFFY PANCAKES W CHOCOLATE + PEANUT BUTTER SAUCE
serves 1 person with 4 perfectly proportioned pancakes

Recipe Notes: these pancakes are fluffy like babes, but they do tend towards the drier side of things, which is why your chowing down on them with a delish chocolate + peanut butter sauce. If you're not into chocolate first thing in the morning (YOU CRAZY), may I suggest a berry chia jam? Or cashew cream? Or really, just go wild with the maple syrup (or honey). ALSO: this sauce is killer. Drizzle it over sliced banana or berries or nice-cream for a quick and wicked dessert.

2 eggs
1/4 c unsweetened protein powder (like sprouted brown rice)
1/4 c almond meal
1 tsp vanilla extract
1/8 tsp bicarb soda
tiny pinch of salt
3 tsp neutral oil (like rapeseed or grapeseed)
1 tbsp unsweetened almond mylk

25 g dark chocolate (70%)
1 tbsp smooth, natural peanut butter
2-3 tbsp unsweetened almond mylk

banana slices, desiccated coconut

Place a fry-pan over medium heat with 1 tsp of the oil, and allow to slowly heat up while you make the batter. In a small bowl, whisk together the eggs, protein powder, almond meal, vanilla, bicarb, salt, almond mylk and remaining oil. Whisk until thoroughly combined and there are no lumps. Once the pan is hot, use a scant 1/4 cup measure of batter to form each pancake (I cook mine one at a time). Allow to cook until a few bubbles burst and hold their shape on the surface, then flip and cook for another 30-45 seconds. The pancakes should be golden brown. Repeat with remaining batter.

Either make the sauce while you're cooking the pancakes, or keep the pancakes covered with a clean tea towel to preserve their warmth while you finish the sauce.

To make the sauce, melt the chocolate and peanut butter in a small bowl in the microwave for 1 minute or so, or in a double boiler over low heat. Whisk them together to form a smooth liquid, then continue whisking as you add almond mylk 1 tbsp at a time. The mixture will seize up a little to begin with, but keep adding almond mylk 1 tbsp at a time until your reach your desire consistency. You may need to return it to the heat or microwave again for 30 seconds.

Arrange pancakes on a plate and top with banana slices. Pour over sauce and sprinkle with a little coconut. Enjoy!

RECENT HAPPENINGS

A great many things have been happening, and so many good things, that I thought these recent happenings deserved a round up.

That drool-worthy Lemon Almond Ricotta Cake? You can find the recipe here. A Hedy Journey is a kick-ass blog about women in STEM (Science, Technology, Engineering & Medicine) with a focus on Engineering. Co-run by one of my amazing past yoga students, Yvette.

I've been practicing at the most charming little yoga studio in Oxford, Yoga Quota. And a few weeks ago I joined there already stellar teaching team.

Yoga Quota is a charity that for every 50 students we have through the studio, a class is taught for an under-privileged group. I recently spent the afternoon with the amazing charity KEEN Oxford, and wrote about my experience here.

Speaking of lovely experiences, Adam and I spent out second Valentine's day in a row hosting a Partner Yoga Workshop.

And one of our lovely students wrote a review of my regular class.

There's also been lots of new winter experiences, curried-cauliflower salads, and PB+banana on toast.

Bliss, gratitude, and high fives all rounds folks! xx

PARIS GUIDE PART 1: COFFEE, EATS + TREATS

When your Paris notes become a four page, 2000+ word saga, you realise you need to split it across two posts. And we're starting with coffee, eats + treats. Because, PRIORITIES, ok?

We ate very very well in Paris. Nourishing ourselves with home-cooked goodness for most meals (exhibit A, exhibit B) and doing plenty (read: a shit tonne) of walking, leaves plenty of room in our bellies and our budgets.

A word here, on our preferences, and how they shape the list you see below. We ate out twice the entire time we were in Paris. Once for breakfast at Season (see below) to celebrate six years of being rad human beings together, and the second at the cafe in the Musee d'Orsay when I needed a glass of wine, and Adam needed a bowl of ice-cream. This might shock/confuse/amaze some people, but MEH, we know what we like. What we like is good coffee (often more than once a day), meals we make ourselves, and tasty treats that are high-quality and memorable. So in the list below you'll find plenty of coffee spots, treats and sweet spots, but not a lot of restaurants or 'dining' spots, because it's not how we roll. In Part 2 of the guide (coming very soon) I give some of the websites that were most useful to us during out stay, and I can assure that they have many, MANY delicious dining recommendations.

Part 2 covers things to see + do in Paris, if you can tear your eyes away from a delicious eclair long enough to gaze at some art. For now, onto the caffeine and sugar! X

OUR FAVOURITE EASY CURRY

The kitchen in our Parisian apartment is tiny. The sink and (single) hot plate are part of the same stainless steel section, and the washing machine to the left doubles as extra bench space. It's basically equipped, with plenty of saucepans and plates (but no wooden spoon?). It's small, but useful and has served us very well during our time here in Paris.

Our days have fallen into an easy rhythm, centred around walks to get coffee, eating lots of tasty and nourishing food, and more walks to explore the city (and, honestly, get more coffee). We've been able to turn inwards, taking some time to take stock of what we want and what we're doing with ourselves. It might sound like existential crises are happening every day, but this is honestly the most chill and relaxed that I've felt about these sorts of big life questions in a while.

EASY PEASY GRANOLA + SINGLE SERVE COFFEE CHIA PUDDING

When I'm travelling, food priorities go something like this:

1. Protein
2. French pastries
3. Nourishing fats
4. Wholegrains

BRIGHT BEET + PARNSIP CHÈVRE FRITTATA

At the moment, seasonal produce is abundant and amazing. I'm talking beets, apples, berries, plums, squashes, late zucchinis. Things that don't even exist in Australia, like damson plums and Bramley apples. Roadside blackberries were a big hit last week.

Australia is wonderful for so many fruit and veg (hello $10 trays of mangoes in summer) but Brisbane especially lacks a distinct set of seasons. While there are some star-players that signal the shifting of the year (like stone fruit in summer) you often miss out of the subtle changes in produce that match the changing weather.

So to say that I'm enjoying the beginnings of autumn's harvest here in Edinburgh would be probably the biggest understatement this year. It's inspiring and engaging, and I'm finding that it's connecting me to the food I'm making just that little bit more. (Also to the changing leaves, and the cooler air.)

SLOW-ROASTED TOMATO + ROMANESCO PASTA SALAD

On my mind recently has been the role of time and desire in my life. This, I know, is for a number of very obvious reasons. For the first time since starting Kindergarten 20 years (!) ago, I'm not formally enrolled in study. For the first time in at least 3 years, I'm on an active break from employment (as long as we're not counting the tiniest bit of work to finish up a freelancing editing project). I've also let go of my cats, most of my possessions and moved to the other side of the world.

Right now, I'm fighting serious urges to run (sprint?) to my next project, the "next thing". Serious urges, people. (The same that drove me to submit my Honours thesis on a Friday, and my application for my Masters the next Monday.) Without a thesis, a course of study, or a job to define the shape of my days (or my identity, for that matter), suddenly I'm confronted with a whole lot of space.

THE PORRIDGE EQUATION + AUTUMN PORRIDGE BOWL

Greetings friends, from what has been a surprisingly sunny Edinburgh. See what I did there? In the (slightly longer than intended) interim since my last post, Adam and I have uprooted ourselves and relocated to (literally) the other side of the world. (No seriously, we checked. Scotland is diagonally on the opposite side of the world to Brisbane. If we really wanted to get particular, Iceland is closer to diagonally opposite.) We're here in Edinburgh until the beginning of October (staying in a great airbnb), then we head to Paris for October. We've been in Edinburgh for a week, after spending a couple of nights in London (again, airbnb delivered: Rory the cat, guys.) My camera didn't get out of my bag those few days in London, but Instagram sure got a good work over. You can follow our adventures here.

It feels good to be here. I was lucky enough (thanks Mum and Dad!) to live in London as an already-nearly-six-foot pre-teen, nearly 15 years ago. To say I fell in love would be a bit of an understatement. To be back here with Adam is special and amazing in about 50,000 different ways. (It's his first time in Europe, and getting to experience things anew with him is magic.) Mostly because the balance between where we're similar and different is pretty much bang on. We're both keen to stop in every decent-looking coffee shop, every art gallery and museum, and to walk at least 10km every day (one day in London we walked, ahem, 29km). However, I'm happy to leave Adam to his explorations in Edinburgh's cemeteries, and he's happy to leave my lingering visits to every health food store I come across.

When we got to Edinburgh, food (unsurprisingly) became my first priority. The kitchen in our airbnb has great fittings (gas stove!) but is a little light on the gadgets to which I'm used (like a blender, and measuring cups?), which has meant I've been forced to be a little more relaxed and simple in my approach to meals. I've also needed my meals to keep me full, happy and going for hours of walking (a hungry Harriet, as Adam can attest, is not a pretty site). Porridge was something I quickly settled on for my morning fix. It's filling, cheap, and once the grains are cooked, takes only minutes to throw together.

This brings me to the porridge equation, just in case the variation I present to you here doesn't float your boat. In my opinion, there are a couple of key elements to a successful porridge bowl. No matter what's in your cupboard, what season you're in, how much time you have, each element can be incorporated in some fashion. Now, when I make a porridge bowl that skips an element, I really notice it, and I'm just not as happy or satisfied. I give a outline of the proportions I use in the recipe below, but I encourage you to experiment and figure out what qualities work for you and your body.

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THE PORRIDGE EQUATION

GRAINS | The foundation of your porridge bowl (don't skimp!). My preference here are for whole grains that emphasise texture and have a reasonably rounded balance between protein and carbs. My current favourite is amaranth, but the options here include: oats, quinoa, buckwheat, brown rice, millet. Cook up a big batch of grain and you've got a quick breakfast for 3-4 days at least.

FRUIT | Go for what's in season and tastes best. At the moment, Scotland is enjoying plums and berries for days. But I'm looking forward to making stewed spiced apples a regular feature as the weather gets colder. Cooked or raw or dried (or a combo), as a start you can think about: any sort of berry, peaches, plums, pears, apples, banana, rhubarb, apricots, figs, cherries.

NUTS + SEEDS | These babes add a dose of good fats, protein and tonnes of nutrients. Toasted (my current fav) they add a nutty, crunchy flavour and texture boost. Seeds to try: hemp, sesame, sunflower, pumpkin. Nuts to try: almonds, cashews, walnuts, pistachios, hazelnuts, brazil nuts. Hell, even nut butter is a good substitute here (though I really do like the texture contrast with whole nuts).

SWEET | A drizzle of something sweet is going to make everything even better. If you're concerned about sugar, try halving what you would normally add, and challenge yourself to notice the difference. I'm always surprised by how little I need. I've picked up some Scottish blossom honey, which is creamy and divine, but use anything you like: maple syrup, panela sugar, date syrup.

CREAMY | Because my preference is for a wholegrain porridge, I notice I want something creamy to lubricate and sort of bind everything together. My go-to would normally be cashew cream, but the no-blender situation has encouraged me to rethink alternatives. If you're happy with a more liquid option, a dash of your milk of choice is a good idea. A dab of coconut manna or cream would also be delicious. I've been experimenting with adding a little more dairy back into my diet (when I got my celiac diagnosis, my gut was so damaged I couldn't handle it) and I've been pleased to notice that small amounts of good quality stuff don't upset me. This means that a dollop of real-deal clotted cream has been a regular feature on top of my porridge bowl. But the second I get my hands on a blender, you can bet that vanilla-studded cashew cream will be in my belly before you can blink.

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So there you go, my manifesto on a better porridge breakfast. Find your favourite and then forget it for your next one.

AUTUMN PORRIDGE BOWL

1 cup amaranth (makes enough for 4 bowls)

per bowl:
3 small victoria plums
a handful of blueberries
a small handful of hemp seeds
a small handful of mixed nuts
a drizzle of honey
a dollop of clotted cream

Cook the amaranth by placing it with 2.5 cups of water in a saucepan. Bring to the boil, then cover, reduce heat to low and simmer for 20-25 minutes. Remove from heat and store cooked grain in an airtight container in the fridge until needed. Take 1/4 of the cooked grain and reheat with a splash of water (depending on your tastes, you may want to add up to 1/4 cup more to get a looser consistency).

Toast seeds and nuts in a dry frying pan over medium heat for a few minutes, stirring occasionally, until fragrant and golden brown. Meanwhile, halve, de-stone and slice plums. Top the re-heated amaranth with sliced plums, blueberries, toasted nuts + seeds, a drizzle of honey and a dollop of clotted cream. Enjoy.

REALLY ROASTED TOMATO SOUP

1. This soup is really, really good.

2. If you'd rather I make it for you, that can happen. It's part of the menu at RESTORE. REVIVE. RECONNECT. Which is now less than 3 weeks away (!). I love feeding people, and teaching people yoga, so it's a weekend of all my favourite things.

The good news, is that there's still a couple of tickets left. And I would love (LOVE) you to come. If you still need convincing, we'll be shacked up in a glorious house on top of a misty mountain for a weekend dedicated to slowing the pace, eating good food, enjoying some yoga, and reconnecting. The amazing Meg is my co-host.

There's a couple ticket still available and one single (psssst: which you should get in touch with me about, because there might be a cheeky rate for this ticket!).

But this soup. Really. Roasted to within an inch of their lives, tomatoes become sweet and savoury at the same time. Some sweet potato for some creamy starch-factor, a generous amount of pepper, and some toasted hazelnuts. (Anyone who has enjoyed the Spanish dip Romesco will appreciate that tomatoes and hazelnuts really do get along.) If you can't make it to the retreat, at least you can make this soup, my dears!

One last little, heart-warming bit of news: my eBook, "breakfast + sweets" is now available for your purchasing pleasure. There's 25 individually photographed recipes, and I've just loved receiving feedback from the beautiful souls who have already snagged a copy. Check out the hashtag #breakfastandsweets for some of their snaps.

Happy Monday, folks!

REALLY ROASTED TOMATO SOUP

serves 4-6

This soup is vibrant, peppery and delicious. If you want to bulk things up a bit, add a drained tin of chickpeas to the roasting pan with the tomatoes.

1.5 kg tomatoes, quartered
1 medium sweet potato, cut into 1 inch cubes
2 red onions, quartered
2 big or 4 small cloves of garlic, peeled
2 tbsp rice bran oil/coconut oil
sea salt, to taste
4 springs of thyme, leaves removed
1/2 tsp cracked pepper
1-2 cups vegetable stock
2 handfuls of hazelnuts
handful of fresh herbs

Preheat oven to 200 C.

In a large bowl, toss tomatoes, sweet potato, onion, garlic, oil, salt, thyme, and pepper. Make sure everything is well coated. Pour into a large roasting tray and bake for 55 minutes.

Meanwhile, toast hazelnuts over medium heat until golden and fragrant. Remove from heat and roughly chop.

Turn the oven’s grill onto the highest temperature and finish off the tomatoes for 5 minutes, making sure that everything is golden and caramelised.

Remove from the oven and allow to cool for a few minutes. Transfer roasted vegetables into a blender, pouring in the juices from the tray. Blend on high for a minute or so, then add stock to achieve your desired consistency.

Serve with some chopped toasted hazelnuts and herbs.

BAKED KALE + MUSHROOM BURGERS W CUMIN SWEET POTATOES AND FENNEL, ORANGE, CUCUMBER SALAD

Short and sweet today: life is good. So here are some really good things:

Read this, then this, then this. Currently reading this. All highly recommended.

Lusting after this t-shirt, and this tank.

Running to this playlist. Teaching to this playlist.

New timetables at two of my studios: Stretch Yoga and Cultivate Calm Yoga.

We'll be spending the month of October here (!).

Looking fancy here, for this amazing silversmith.

And these burgers. With fancy (but not too fancy) sides. So good that as soon as we'd munched our way through one batch, I made another one pretty much straight away.

BAKED KALE + MUSHROOM BURGERS

makes 10

These burger's aren't going to win any awards for appearance, but they pack a flavourful punch. (And they're even better the next day.) They're a little more delicate than other burgers, which is why they're baked, not fried, but it means that the next day, they maintain their moist insides and chewy outsides.

4 stems curly kale, stems removed
150 g mushrooms
2 tbsp ground chia seeds + 1/2 cup warm water
1 cup cooked brown rice
1 sprig of rosemary, leaves chopped
2 cloves of garlic
1 tbsp tamari
zest and juice of 1 lemon
salt and pepper to taste
pinch of ground chilli

In a steamer (or place a colander over a saucepan with an inch of water in the bottom) steam the kale for 5-7 minutes, then the mushrooms for 7-9 minutes. Remove and roughly chop. Place the chopped steamed kale and mushrooms in a food processor with the rest of the ingredients and pulse until combined. Line a baking tray with paper, and using your hands, shape the mixture into 10 burgers. Refrigerate for 30 minutes.

Preheat oven to 190C. Once the burgers are chilled, bake for 30 minutes. Remove from oven and carefully turn over. Use a thin metal spatula and your hands as these gorgeous babies will be delicate. Return to the oven and bake for another 30 minutes, at this stage also adding the sweet potatoes to the oven.

Remove from the oven and serve with sweet potatoes, salad, lime wedges and sauces of choice (HOT, choose HOT). Enjoy.

CUMIN SWEET POTATOES

serves 4

3 sweet potatoes
1/2 tsp sweet paprika
drizzle of rice bran oil
sea salt and pepper to taste

Toss the seasoning with the sweet potatoes and bake for the final 30 minutes with the burgers.

FENNEL, ORANGE + CUCUMBER SALAD

serves 4 as a side

1 orange, peeled, halved and sliced
1 small cucumber, halved and sliced thinly
1 small or 1/2 large fennel
1/4 small onion, very thinly sliced
handful of mint leaves
handful of toasted pistachios
sea salt and pepper to taste

While the sweet potatoes and burgers are in the oven, slice all the veggies. Toss them together with the mint, salt and pepper. Top with pistachios.

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The menu for my retreat (in ONE month) is now available for your perusal. And there are only 2 (!) tickets left: 1 couple ticket for the master room (own bathroom, holler!), and a single tickt. Check out the menu and details here.

TWO WAYS: GINGER + LIME PEAR MILLET PORRIDGE

I really fucking love pears.

I can honestly tell you that the last time I went a whole day without eating a pear, I was truly upset. A sure-fire way to make me really happy is to present me with a bag full of pears. What can I say, I'm crazy like that. Pears for life.

I'm sure you can tell that I consider myself a bit of a pear-expert (pearxpert?), so I was RIDICULOUSLY excited when a friend recently blew my mind by roasting pears with ginger and lime and brown sugar. Words cannot convey the divinity of those pears. Tart and sweet, spicy and pear-y. It took all of my self control not to immediately start stopping people in the street to inform them of this glorious development in my world of pears.

Pears this good, in my humble (pear-addicted) opinion, should not be restricted to dessert. (Although we should probably stack them on top of some coconut ice-cream, ok?) Their zingy awesomeness should be the flavour that starts any day off on a spectacular foot. So here we are: two ways to start your day with the goodness of ginger and lime pears. If you've got a leisurely start to the day, roasted and caramelised. Or if you're in a hurry, a fresh salsa. Both atop some kickass creamy vanilla millet porridge, which you can whip up in no time (or prepare in advance).

Enjoy! x

CREAMY VANILLA MILLET PORRIDGE

serves 4

1/2 c millet meal
1 tsp vanilla paste or powder
pinch of sea salt
2.5 cups water
1/2 cup creamy coconut milk

In a small saucepan, bring the water to boil. Whisk continuously while you pour in the millet meal. Continue whisking for 3-4 minutes, during which time the porridge will begin to thicken considerably. Quickly add the vanilla and salt, reduce heat to lower, and simmer for 8-10 minutes. The porridge should have some tooth to it, but be mostly soft. Stir regularly, and when you're happy with the consistency, add the coconut milk. Millet porridge (rather like polenta) thickens as it cools, so it's best to err on the side of thinner, rather than thicker millet porridge. Divide between bowls and top with one of the two toppings below.

GINGER + LIME ROASTED PEARS

serves 4

4 pears, quartered and deseeded
1 tsp freshly grated ginger
juice and zest of 1 lime
2 tbsp demerara/panela sugar OR maple syrup
2 handfuls of hazelnuts, halved

Turn on the grill in your oven, and set to 210C. Place the quartered pears in a roasting tray and sprinkle with remaining ingredients. Roasted for 15 minutes, keeping a close watch for the last few to make sure they don't burn excessively. Remove from oven and serve on top of creamy millet porridge, making sure you scoop out the delicious caramelised hazelnuts. Leftovers can be stored in an airtight container in the fridge for a few days.

GINGER + LIME PEAR SALSA

serves 4

4 pears, cored and roughly chopped
1 tsp freshly grated ginger
juice and zest of 1 lime
2 tbsp demerara/panela sugar OR maple syrup
2 handfuls of hazelnuts, halved

Toss pears with ginger, lime zest and juice, and sugar. Spoon on top of creamy millet porridge, sprinkle with hazelnuts. Leftovers can be stored in an airtight container in the fridge for a few days.

SEEDY GLUTEN FREE SODA BREAD

If you're following me on Instagram, you'll be familiar with my recent quest to perfect gluten free soda bread. This is by no means a straightforward feat. Part of the reason wheat flour is so nice to bake with is, ugh, the gluten. The protein/carb ratio of wheat is pretty dreamy for creating lift and lightness, even in the denser medium of soda bread. So creating a gluten free version involves many (pleasurable) attempts to get the balance of texture and flavour right. I have fond memories of this recipe from 101 cookbooks, from yonder days when I was still eating gluten, and used it as my base.

So dear ones, this is my offering. Millet meal and chickpea flours are my secret weapons here. Millet meal gives a certain toothsome-ness to the bread, which I really crave (gluten free bread often feels like you're eating powdery sawdust). Chickpea flour, sometimes called besan or gram flour, brings a necessary heft of protein and also binding power to the dough. Seeds add crunch and flavour (fennel seeds in bread is one of my favourite things, but if you're not into them, totally fine to leave them out).

But let's be real here about expectations: gluten free bread does not taste like wheat bread. I think the gluten free community, bakeries and consumers often fall into the trap of trying to replicate the texture and flavour of wheat a little too much. So this bread doesn't taste like wheat, because it's not made of wheat. The exciting thing for me about working with gluten free flours IS their complex flavour profiles. They tend to have more distinct tastes and textures, and working to find a balance is a challenge I relish. Anyone who has ever used too much quinoa flour will definitely be able to relate to this. Big time. So this bread doesn't taste like wheat, but is does taste like seedy, nutty, wholegrain-y awesomeness.

Slather it with honey, jam, PB, butter, coconut manna, avo. I have tried nearly all of these (oh, and HUMMUS!) and they are all superb. Toasted, it's basically heaven.

SEEDY GLUTEN FREE SODA BREAD

makes 1 decent loaf

1 c/165 g brown rice flour
1 c/140 g buckwheat flour
1/2 c/100 g millet meal (not millet flour, meal has the texture of polenta)
1/2 c/65 g chickpea flour (also called besan or gram flour)
3/4 c/95 g quinoa flour
2 tsp baking soda
1 tsp baking powder
1 and 1/4 tsp fine grain sea salt
1 tsp fennel seeds
2 heaped tbsp each of: sunflower, sesame, flax, poppy + pumpkin seeds
1 and 3/4 c almond mylk + 1 tbsp apple cider vinegar

Preheat oven to 200C, and line a baking tray with baking paper.

Combine all the seeds together in a small bowl and set aside. Combine mylk and apple cider vinegar; set aside to curdle.

Sift together all flours, millet meal, baking soda, powder and salt in a large bowl. Reserve 2 tbsp of the seed mix, adding the rest to the dry ingredients, stirring to combine. Create a well in the centre of the dry mixture and add the curdled almond mylk, leaving about 1-2 tbsp to coat the loaf.

Using a wooden spoon, mix the dough until it comes together, then use your hands to give it a quick knead. Moving quickly, turn out the dough onto your baking tray, and shape into an oval about 30 cm long. Using a small sharp knife, score the loaf (making the incisions about half as deep as the loaf). Use a pastry brush to brush over the remains almond mylk, then sprinkle left over seeds on top. Bake for 50-55 minutes. When it's done, the loaf should sound mostly hollow when tapped on the bottom.

Remove from the oven and cool on a wire rack for at least 30 minutes before attempting to slice. The more the loaf cools, the easier it will be to slice, so don't freak out if it's really crumbly when you first hack into it. Bread will keep in a container at room temperature for 1-2 days (SO much easier to slice the next day), or in the fridge for 3-4. Bread kept in the freezer or fridge is best toasted. (Really, any bread older than 1 day is best toasted). Enjoy!