Buckwheat and Seed Bread
This bread is a meal in a slice! So filling and high in protein. Dairy, gluten and yeast-free.
Servings: 8 servings
Ingredients
- 1 mug buckwheat flour
- 2 mugs almonds cashews, pecans or hazelnuts or a mixture
- ½ mug pumpkin seeds
- ½ mug unflower seeds
- 3 tbsp psyllium husk powder heaped
- 2 tbsp chia seeds
- 2 mugs cold water
- ½ teaspoon salt
- Pepper and herbs to taste
Instructions
- Grind the 2 mugs of nuts in a food processor or put in a plastic bag and bash thoroughly with a rolling pin (very therapeutic) until you have a rough flour. The more powerful your food processor/bashing, the smoother the flour will be, but it doesn’t seem to make a huge difference.
- Mix with the rest of the dry ingredients.
- Incorporate the water, mixing thoroughly.
- Grease your loaf tin with plenty of oil. I also line mine with greaseproof paper to be on the safe side.
- Pour in your mixture and pat it down to make a smooth top.
- Leave it for an hour to give the psyllium husks and chia seeds time to absorb all the water. It should be very firm.
- Bake in a medium hot oven (gas mark 5-6 or 190-200°C depending on your oven) for 40-60 minutes or until your skewer comes out completely clean. Take it out of the tin and knock the bottom – it will sound hollow if it is cooked. You can always pop it back in the oven without the tin for another 5-10 minutes to be sure, plus get a nice crisp crust too.
- Once cooled, slice and enjoy with delicious toppings
Notes
(Measurements – I used a 330ml mug and a 1kg loaf tin).
Once it’s cool you can slice it and then reassemble it for freezing if you would like to just toast a slice at a time. It’s good fresh too.
