Buckwheat Chia Bread

There is nothing better than creating a delicious, highly nutritious bread that:

1. *Takes less than 10 minutes to throw together 
2. Lasts days in the fridge and tastes better with time
3. 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.

* how-to: activating buckwheat

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!