Buckwheat is not wheat. This long-forgotten seed is used as a grain. Buckwheat is a great source of plant-based protein, vitamins, minerals and antioxidants —with relatively few calories and zero gluten. Its flavour is earthy, nutty and comforting. Chia seeds add their omega-3 properties to this delicious recipe.
I love this dense, black bread at breakfast with some avocado, with a salad at lunch or a nourishing soup for dinner.
300 g whole raw buckwheat groats
60 g whole chia seed
250 ml (use half to soak chia seeds and the other half to combine in the food processor)
40 ml olive oil
1 1/2 teaspoons bicarb soda
1 tablespoon apple cider vinegar
1/2 teaspoon sea salt
1- Soak buckwheat in plenty of cold water for at least 4 hours or overnight. 2- Preheat oven to 160°C (fan-forced). Soak chia seed in 1/2 cup cold water until it looks like a gel. 3- Drain the buckwheat and rinse thoroughly through a fine sieve until water is clear. Make sure all the water is fully drained and place the buckwheat into a food processor. 4- Add chia gel, 125 mL of water, olive oil, bicarb, apple cider vinegar and sea salt. Mix in a food processor for 3 minutes. 5- Spoon into a loaf tin lined with baking paper on all sides and the base. Bake for 1 hour and 30 minutes. 6- Remove from the oven and cool completely on a rack. Cool completely before eating.
Delicious lightly toasted. Can be stored in the fridge for up to a week (make sure to wrap it well first). Freeze if needed.
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