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–+ servings

Gluten-Free Split Pea Babka (Savoury Pea & Millet Loaf)

A savoury, sliceable split-pea and millet loaf spiced with smoked paprika, caraway and marjoram — naturally gluten-free and vegan. Chill before slicing; serve like a rustic pâté or on a board.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 4 hours
Servings: 10 slices
Course: Bread, Main Course, Side Dish
Ingredients Method Notes

Ingredients
  

Main babka
  • 500 g split peas gluten-free
  • 150 g millet gluten-free — see notes
  • 360 g onions
  • 230 g carrots
  • 60 ml oil 60–90 ml
  • 1 tbsp smoked paprika
  • 2 tsp ground caraway
  • 3 tsp dried marjoram
  • 4 cloves garlic
  • 8 tsp mustard gluten-free — see notes
  • 2 bay leaves 2–3
  • Salt and a little sugar
Horseradish sauce (optional)
  • 2 tbsp oil + 2 tbsp GF flour
  • 350 ml vegetable stock gluten-free
  • 3 tbsp grated horseradish 3–4 tbsp — see notes

Method
 

  1. Cook the base: Soak the split peas in cold water overnight (or boiling water for 1 hour). Drain, then cook with the bay leaves, salt and a little sugar. Brown the onions in a dry pan and set aside. Grate the carrots. Heat the oil with the paprika and caraway for 1 minute, then add everything back to the pot and simmer 10 minutes.
  2. Blend: Rest covered off the heat 30–45 minutes, then blend until smooth (add a little oil if needed). Stir in the garlic and marjoram.
  3. Bake: Preheat oven to 200°C. Line a tin, fill and smooth the top. Bake 20 minutes, brush with mustard, then bake 25 minutes more. Cool fully, then chill 2–3 hours before slicing.

Notes

Coeliac notes
• Split peas and millet are naturally gluten-free — this is a constructed loaf with no wheat.
• Check for GF certification: the mustard, millet, horseradish, vegetable stock and GF flour are the items that can hide gluten — use labelled gluten-free versions.
• Naturally vegan.
• Best sliced well-chilled. When a label is unclear, treat it as "not for me".

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