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.