Wild garlic grows in abundance in shady, damp woodlands, fields and hedgerows in the spring, and you know you are near to some as you can smell the amazing garlic aroma. This recipe is a lovely way to enjoy wild garlic in its prime. You can also freeze wild garlic pesto and stir this into the dough.
This is a highly-nutritious wheat and gluten-free focaccia style bread which I have developed, swapping the white flour for ground almonds and chickpea flour. It is still lovely and fluffy and at the same time will keep tummies fuller for longer. It also packs in some fibre, iron and calcium. People on a low FODMAP diet can usually tolerate wild garlic, so this a great option for those with sensitive or gassy tummies.
If you don’t have access to wild garlic, then simply pop a sliver of a garlic clove into each indentation before baking.
Suitable for weaning babies from 6 months old, if you omit the salt. A little salt is ok for toddlers over 12 months.