Seeded soda bread
Make our easy yeast-free, wholemeal loaf, which requires no kneading or proving. We’ve used vegan-friendly oat milk, but you can use ordinary milk if you prefer
Seeded soda bread with hummus & tomatoes
- Preparation and cooking time
- Prep:
- Cook: -
- Easy
- Serves 8 (4 breakfasts for 2 people)
Skip to ingredients
- 1 tsp olive oil
- 8 x 80g portions cherry tomatoeson or off the vine
- 12 slices seeded soda bread(see 'goes well with', below)
- 4 tsp four-seed mix(sunflower, pumpkin, sesame and golden flax seeds)
For the hummus
- 2 x 400g cans chickpeas
- 2 tbsp lemon juice
- 2-3 tsp ground coriander
- 1-2 tsp cumin
- 1 rounded tbsp tahini
- 2 tbsp extra virgin olive oil
Nutrition: Per serving
- kcal458
- fat14g
- saturates2g
- carbs60g
- sugars6g
- fibre13ghigh
- protein16g
- salt0.6g
Method
step 1
First, make the hummus. Put all the ingredients in a bowl and blitz with a hand blender and 4 tbsp water from the canned chickpeas until smooth. Chill until needed.
step 2
Heat the oil in a large non-stick frying pan, then add the whole cherry tomatoes in batches (on or off the vine) and cook over a medium heat for just a few minutes until they look on the point of bursting.
step 3
To serve two for breakfast on the Healthy Diet Plan, toast 3 slices of the bread. Use a quarter of the hummus to spread over the toast, then top with a quarter of the tomatoes and scatter with ½ tsp of the seeds. Halve each slice of toast and serve 3 pieces per person. Keep the remaining bread, hummus and tomatoes chilled to serve on three subsequent mornings. Will keep chilled for up to four days.
