The past couple of days have been a bit up and down for me. I had a brilliant weekend visiting London with my brother and sister, spending Sunday wandering up and down Oxford Street, doing some SERIOUS shopping, and visiting the Natural History Museum. London is such a beautiful place to me, completely unlike the city I grew up in, and some of the architecture is truly stunning. I'd loved to have spent a little longer there.
When it came time to find food, it's always a little difficult when you are out to find something that fits with your (well, my) vegan-ish diet! We had originally planned to go to a Scandinavian restaurant, but by the time dinner rolled around, we were both way too exhausted to find it! So we settled for a Mexican canteen which we just stumbled across. The pricing was brilliant, they catered for vegetarians & vegans and, most of all, it was tasty! I loved the coriander rice I had. Sometimes coriander can be a little overpowering, however it was scrummy! Definitely something for me to attempt, and soon!
After that amazing trip. I had a pretty devastating car crash. My car, is gone, I have to pay a LOT for my insurance excess, my sister injured her hand, and I keep replaying it in my head. Not an experience I wish to repeat. ever. again.
So with that fabulous start to 2014 I was in need of some. . err. . comfort food. Copious amounts of potato (in the mashed form) with peas have been consumed. (everyone has their own comfort food right!? - mines just mashed potato and peas!)
And what better food than freshly baked bread and jam (chilli jam, but that's for another day! I promise) to lift the spirits?
I absolutely adore Seeds, my current obsession are spiced seed mixes, and Pumpkin Seeds are by no means an exception.
I love roasting Pumpkin Seeds with a little salt, straight out of the innards of the pumpkin, I do this because it means you don't have to use oil, which I find you do if you let them dry out more.
This recipe works well with all types of seeds, sesame seeds are another favourite, although I find they have a much more predominant flavour.
I've shown you how to make this bread manually as it is so darn easy, if a little time consuming. On a regular basis, I would use the bread machine* (See Notes) to make the dough, and then bake. (If I could - the heating element is blown in the bread machine! - I would probably make the entire loaf in the bread machine as well!)
The thing which I find makes this bread extra special, is the sweet and slightly sticky Agave Nectar, mild heat from the chilli flakes and the contrast in texture via the pumpkin seeds.
(drizzling the agave, chilli and pumpkin seeds over the dough, ready to bake)