Green Pea Dhal Bread

Method

1. Preheat oven to 180C.
2. Make the chia gel: soak the chia seeds in the water for 15-20 minutes, stirring occasionally to ensure evenly hydrated.
3. Temper the spices: heat a tablespoon of oil in a frying pan over a medium / high high. Add the mustard seeds and let them start popping. After 10-15 seconds of popping, add chopped curry leaves, grated ginger and garam masala. Cook for a few minutes whilst stirring, the mixture should start to brown and the oil will separate from it. Pour into a bowl with the cooked lentils and raw spinach - mix well and leave to cool.
4. In a separate bowl, sieve together the flours, baking powder and salt.
5. In a jug, whisk together the coconut milk, 60ml of rapeseed oil and the chia gel.
6. Pour the liquid into the dry ingredients and whisk thoroughly to combine and remove all lumps.
7. Fold the vegetable mix into the batter.
8. Split mix evenly between greased muffin tins and sprinkle with sunflower seeds
9. Bake for around 30-35 minutes, until well risen and a deep brown colour. Allow to cool in the tins for 10-15 minutes before removing to a rack to cool completely.