Ingredients:
500 g spelt or whole-wheat flour
100 g ground hazelnuts
1/2 courgette/zucchini, grated
50 g seeds
10-12 cherry tomatoes
2 tsp baking powder
100 ml olive oil
100 g Greek yoghurt
Water as required
2 tsp coarse sea salt
100 g mature cheese, grated (optional)
Method:
Combine the flour, nuts, courgette/ zucchini, seeds, baking powder and salt.
Blend the oil, and yoghurt together, then add to the flour mixture.
Mix well.
Add water a little at a time until you have a smooth dough.
Mix the cheese into the dough.
Wrap in cling film and chill for an hour.
Heat the oven to 180°c
Grease a bread tin or other bakeware.
Press the dough into the tin.
Add the tomatoes, pressing them well into the dough.
Bake for 30 minutes until a skewer inserted into the center comes out clean.
Remove and allow to cool.
For the trail, cut into slices and store in a resealable box.
Why make your own bread when you can buy it?
Most store-bought bread consists mainly of flour, yeast and water. While it’s tasty, for a long day on the trails you need something that will give you more sustenance.
Hence our nut, seed and vegetable bread, which has a lower GI (Glycemic Index).
This will slow the absorption rate and add more nutrients – which is better for long days.