2 and 1/4cupplant based milk divided into 1 and 1 and 1/ 4 cup
1cupraisins, soaked in warm water, rinsed
2Tbsp. baking powder aluminium free
Preheat oven to 200C. I like to place a ovenproof dish on the bottom with water to create steam in the oven.
Mix the psyllium husk with 1 cup of plant based milk and let it thicken. Whisk so it wont form lumps.
If you are using whole grains you should blend them all up into a flour. When using flours mix them, the total should be 3 and 1/2 cups of flour.
Add the flours to a food processor, add in the salt, baking powder, remaining plant based milk, maple syrup and the psyllium gel. Process until it comes together as a dough. Add in the raisins and pulse to combine.
Form the dough into a bowl using some extra flour for your hands.
Bake for about 60 minutes until light golden and when you tap on the bottom of the bread it makes a hollow sound. I brushed it 20 minutes before it was done with some plant based milk.
Place it to cool completely on a wire rack. Slice with a sharp knife when cooled. It stays good for up to 4 days, the bread can be sliced and frozen for longer.
This bread is delicious freshly baked but also the second and third day toasted and eaten with some blueberry jam.