This gluten free bread is so easy to make and is much higher in protein thanks to the addition of buckwheat and seeds. The night before remember to soak the buckwheat. This is best served on the day it is made but can also be sliced and frozen too.
Soaking time: overnight
Preparation time: 15 minutes
Cooking time: 50 minutes
Makes 1 loaf/10 slices
This bread is yeast free and high in protein and fibre making it perfect for a satisfying snack on the go. You can freeze this bread for up to 3 months. Slice and open freeze then place in freezer bags for easy use.
Buckwheat is related to the rhubarb family and does not contain gluten. It’s high in manganese, copper, and magnesium and also a great source of plant antioxidants including quercetin and rutin.
75g buckwheat soaked overnight
50g ground sunflower seed
25g ground flaxseed
30g coconut flour
50g chia seeds
1tsp bicarbonate of sod
1tsp baking powder
½ tsp xanthum gum
300ml wate
1tbsp olive oil
2tsp powdered psyllium husks
½ tsp sea salt
1tbsp vinegar or lemon juice
1tbsp xylitol
50g mixed seeds
