50g/2oz chilled dairy-free margarine, cut into small pieces
60g/2¼oz/½ cup sunflower seeds
Method
Sift the flours into a large mixing bowl and stir in the ground almonds, baking powder, xanthan gum, sugar, salt and yeast. Using cold fingertips, rub the dairy-free margarine into the flour until the mixture resembles breadcrumbs. Mix in the sunflower seeds, make a well in the centre and pour in 400ml/14fl oz/scant 1⅔ cup warm water. Gradually draw the flour into the liquid using a wooden spoon, mixing well to form a smooth batter. Cover with cling film and leave to rise for 1 hour.
Preheat the oven to 200°C/400°F/Gas 6 and lightly grease a 450g/1lb loaf tin with dairy-free margarine. Spoon the dough into the tin and smooth the surface with the back of a metal spoon.
Bake for 45–50 minutes until it is golden brown on top and sounds hollow when tapped on the base. Transfer to a wire rack and leave to cool completely before serving.
Recipe by Grace Cheetham at https://www.gracecheetham.com/gluten-free-dairy-free-sunflower-seed-brea