Irish Seaweed | Dulse / Dillisk Bread - Recipe by Gavin Galvin, Drimcong House, Moycullen, Co. Galway, Ireland
Preheat oven to 140 degrees Celcius / 275 F / GM 1.
Place chopped dulse into a sieve and soak in some water for 5 to 10 mins. Pat dry.
Brush the insides of a loaf tin with a little butter.
Put eggs, dulse, carrot, sugar, butter and salt into a bowl and mix.
Fold in flour and baking powder.
Fill the tin with the mixture and bake for 40 to 50 mins - check with a skewer - it should come out clean.
Allow to cool before turning out and slicing.
For more seaweed recipes please visit www.irishseaweeds.com
25g dulse/dillisk - finely chopped (preferably in a blender/food processor)
110g melted butter
1 large carrot, grated
50g caster sugar
250g plain flour (sieved)
1.5 tsp baking powder