There is nothing better than creating a delicious, highly nutritious bread that:
- *Takes less than 10 minutes to throw together
- Lasts days in the fridge and tastes better with time
- Can be eaten for breakfast, lunch or dinner in as many sweet or savoury food creations as you can imagine
Yep, this is a keeper. I’ve now made it twice in 2 weeks and have experimented with poached eggs, avocado, toasted with butter, hummus and sauerkraut and things have just entered a whole new gastronomical dimension around here – with the addition of some Fix and Foggs’ Smoke and Fire…
Without further ado, with the exception of how brilliant activated buckwheat is for digestive health, I present to you the deliciously humble, Buckwheat Chia Bread.
What you need:
- 2 1/3 cups *sprouted buckwheat (see how-to at bottom)
- 1/2 cup chia (soaked for 20 minutes in 1 cup water)
- 1/2 cup coconut oil (melted)
- 1 tablespoon turmeric
- 2 tablespoon ground flaxseed
- 1 teaspoon gluten free baking powder
- 1/2 teaspoon bicarbonate soda
- 1 teaspoon salt (Himalayan)
- 2 tablespoon sesame seeds
What you do:
Oven to 180 degrees. Line a loaf tin with baking paper. All ingredients into food processor. Blend 30 seconds, until just combined. Pour into tin, smooth over, sprinkle with sesame and bake 1 hour and 15 minutes or until just cooked through (springs when touched). That’s it!! That’s all there is to it.
Soak your raw buckwheat groats for 20-30 minutes, rinse and put in a bowl, covering with a tea-towel. Rinse every 4-6 hours with water, leaving for approximately 18-24 hours or until you can see em start to sprout!