3 c gluten free flour mix2 tsp baking soda1 tsp fennel seeds, heaped½ c pumpkin seeds3 tbs honey (liquefy for 30s in the microwave if needed)1 ½ c natural yoghurt¼ c light olive oil
Pre heat the oven to 175oC. In a large bowl, mix the four and baking soda together thoroughly. Add the fennel and pumpkin seeds and mix. In a separate bowl, mix the honey, yoghurt and oil to a homogenous mixture. Add the liquid to the flour mix and mix gently until even. Be careful not to overdo it as this will make the bread tough. Line a loaf tin with baking paper and pour the bread mixture into it. Smooth out the top with a spatula. Bake in the middle of the oven for 25-30min until a wooden skewer stuck into the middle comes out dry. Remove from tin and cool on a wire rack.