Recipe from Park Hyatt

VEGAN NUT BREAD

DAY ONE INGREDIENTS

450g Bakels Gluten Free Flour Mix 500g tepid water 10g Bakels Dried Yeast 250g of Hazelnut Flour 150g of roughly chopped toasted nuts (any desired nuts) 20g of olive oil

DAY TWO INGREDIENTS

10g dried yeast or 20g Fresh Yeast 50g Coconut Yoghurt (my favourite Raglan Coconut yoghurt) 150g Bakels Gluten Free Flour 10g salt (I love to use Marlborough Flaky Sea Salt)

C N Z

0 21 2 A T E HIGH TEA ____

G L U T E IGH H E N FRE

1. Mix all day one ingredients together and put into large bowl. 2. Cover. Leave to sit at room temp for 1 hour. Then place in fridge for two days. (Overnight will do but the flavour won’t be as good) 3. Day three mix Salt, Coconut

Yoghurt and Gluten Free Flour together. Fold into your day one mix. After this is fully incorporated add your remaining yeast and mix once again. Your dough should be thick but still slightly runny, reminiscent of a focaccia bread dough. 4. Line a tray or loaf tin (We use

Le Cresuet loaf tin) with baking paper and spray with oil spray or brush with olive oil. Put your dough into the tray smooth out the top and cover with cling wrap. 5. Leave to sit in a warm spot to rise. Somewhere from 1 hour to 2 hours. Or when the dough has risen by one third. 6. Preheat oven to 220°C fan bake. 7. Place a tray with cold water in the bottom of your oven, this will help keep the bread moist and give it a delicious crispy crust. 8. Place your loaf in the oven and bake 10 minutes at 220°C. 9. Lower oven to 200°C a further 10 minutes. 10.And a third time at 180°C for 10 minutes. I then lower the temperature a further time to 150°C and bake 15 minutes.

This gives the bread time to dry out and fully cook in the centre.

This time isn’t imperative but it’s good to do if you are wanting crispier crust. 11.When finished baking remove from oven and place on a cooling rack. 12.Slice a generous slice and eat with lashings of Lewis Road Creamery

Butter, or for my vegan and dairy free friends, lather the bread with lashings of coconut butter. 13.Keep in an airtight container or wrapped in the freezer portioned out to make it easy to use and wrapped at all times to keep from drying out.

One of the wonders of gluten free bread is its ability to be frozen and stay almost as good as it is when baked.

We use this bread for our Afternoon Tea menu. Toasted and topped with nuts, mushroom and micro herbs.

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Makes one loaf. For the mushroom puree afternoon tea recipe, visit the member recipe section of the Coeliac New Zealand website.