This bread is the perfect weekend bread with lots of fibre and protein in it. It’s also great if you want to freeze it and it lasts for about one week kept in the fridge – though I never get to that stage as I tend to finish it in about two days.
Note that it’s nut-free and egg-free.
Ingredients300ml/210g buckwheat groats
60g chia seeds (100 ml)
200 ml sunflower seeds (120g)
50 ml flax seeds
300 ml water
100 ml olive oil
1 tsp baking soda
1 tsp salt
- Soak the buckwheat groats for two hours until they are soft. You can also leave them soaking over night. The longer they soak, the soggier the water will get so make sure to rinse them well before use
- Place the chia seeds, the sunflower seeds and the flax seeds in a bowl along with the water and let soak for 20 minutes
- Squeeze the juice out of the lemon. Then place all ingredients in a food processor and blend for about 30 second using an S-shaped blade until the mixture is a little watery around the edges. It should look like a good loose batter
- Place the dough in a silicon bread mould. If you don’t have one, remember to butter or oil the mould thoroughly before use and bake in 200C for 1 hour until the bread has a nice golden colour on top. Let cool and serve with some coconut oil and see salt flakes