This is a fully grain-free, low-fat, robot-friendly loaf, that is still nice and sliceable and portable. Perfect for a picnic, or (my favorite) topped with a thick slice of tomato and an over-medium egg for breakfast in the morning.

Bits:

• Dry
  • 1+ Tbsp mustard seeds (and optionally a little oil for frying)
  • 200 g chickpea flour
  • 2 Tbsp corn flour (it’s finer than corn meal, but coarser than corn starch)
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 2 tsp salt
  • 1 1/2 tsp curry powder
  • 1/2 tsp berbere spice mix (optional, but recommended if you can find it. I put it in everything.)
  • 1/4 tsp turmeric powder
  • 1/2 tsp cumin powder
  • 1/2 tsp zatar
  • ~1 Tbsp black and white sesame seeds
• Wet
  • 5 roasted red peppers (from a jar. I think this is about 200 g)
  • 175 g carrots
  • 1/4 cup / 70 g roasted mashed yam/winter squash/pumpkin
  • 1 egg
  • 1/2 cup Greek yogurt (I used nonfat)
  • 1-2 Tbsp date syrup (about 20-40 g)
  • 1 Tbsp lemon juice

Algorithm:

1. Heat oven to 300F. Line a baking sheet with parchment and lay roasted red peppers flat on the parchment. Optionally, blot them dry with a paper towel. Put the tray in the oven to dry out the peppers while you prep the other ingredients, about 20 minutes.
2. Line a 9”x5” standard size loaf pan with parchment paper. Lightly grease paper with butter.
3. Peel and grate the carrots. Set aside.
4. Add about ¼ tsp – ½ tsp oil to a small frying pan over medium heat. When the oil is hot, add the mustard seeds. When the mustard seeds start popping, put a lid or plate over the top and move the pan off the heat.
5. Combine dry ingredients in a medium mixing bowl (sift chickpea flour as it tends to clump!).
6. Add wet ingredients except the roasted red peppers and carrots to a small mixing bowl and stir until pretty much smooth.
7. Take roasted red peppers out of the oven. Chop into roughly ¾” square bits. Set aside. Turn the oven heat up to 350F.
8. Add wet ingredients to dry ingredients except the carrots and roasted red peppers.. Fold with rubber spatula until almost combined.
9. Gently stir the carrots and roasted red peppers into the mixture until just combined.
10. The mixture will be thick, more like a rough cookie dough, than a runny batter. Smooth the mixture into the prepared bread pan and sprinkle sesame seeds on top.
11. Bake 45-55 minutes until a toothpick inserted in center comes out *almost* clean. Check after 20 minutes and put a foil hat over the top when it starts to look darker on top.
12. Enjoy warm or at room temperature. Wrap any leftovers tightly in plastic wrap and store in the fridge for up to a week.