Buckwheat chia bread
This is one of my go to' gluten free breads, an old fav from Teresa Cutter - The Healthy Chef its super easy and lasts ages in the fridge.
It's handy as an addition to salads for lunch or toast with tahini banana and cinnamon for brekky, or savoury, with avo!
(MAKES 1 LOAF)
1 3/4 cups whole raw buckwheat groats
1/4 cup whole chia seed
1 cup water (use half to soak chia seeds
and the other half to combine in the food
processor or blender)
1⁄4 cup olive oil
1 1/2 teaspoons gluten
free baking powder
1 teaspoon sea salt
1. Preheat oven to 160 C fan bake.
2. Soak buckwheat in plenty of cold
water for 2 hours until softened.
3. 3. Soak chia seed in 1/2 cup cold water until gel like – this takes about 30 minutes.
4. Drain the buckwheat and rinse through a fine sieve. Make sure all the water is fully drained.
5. Place the buckwheat into a food processor.
6. Add chia gel, 1/2 cup of water, olive oil, baking powder and sea salt.
7. Mix in a food processor for 3 minutes. The bread mix should resemble a batter consistency
with some whole buckwheat still left in the mix.
8. Spoon into a loaf tin lined with baking paper on all sides and the base.
9. Bake for 1 hour and 15 minutes until firm to touch and bounces back when pressed with your
10. Remove from the oven and cool for approx. 30 minutes. Remove from the tin and cool
completely on a rack or board. The bread should be slightly moist in the middle and crisp on
11. Cool completely before eating.
12. Serve delicate slices only when cold with a serrated knife. Delicious lightly toasted on a pan.