Ever since my favourite gluten free bread brand started adding eggs into their recipe I’ve been thinking about making my own. I’ve been wanting to create something with my favourite flours. This vegan gluten free bread recipe uses buckwheat, millet, chickpea and coconut flour to achieve an airy, flavoursome bread.
This roast pumpkin spiced soup recipe is really a way to sneak tofu into our food without my husband noticing. He’s a pumpkin fan and not fond of tofu so I saw this a wonderful opportunity.
This pumpkin soup is also full of vegetable goodness, with spinach and zucchini sneaked in for good measure. I used indian biryani paste as a way to spice things up a little. I’m not a natural in the kitchen so I use spice pastes where possible. There ain’t nothin wrong with a bit of help!
The roast pumpkin gives the soup a wonderful caramel taste. I served this with quinoa chia bread with hummus and olive oil. The garnish is some paprika, pink himalayan rock salt and crushed pistachios. YUM!