Makes 1 loaf: Approx 12 slices.
You will need to start the prep for this loaf approximately 6 hours before baking.
1 ½ cups buckwheat, soaked 2 hours, then drained well (approx 20min)
1 cup sunflower seeds
½ cup pepitas
½ cup flaxseeds
1 tablespoon sesame seeds
2 tablespoons chia seeds
4 tablespoons psyllium husk
1tsp sea salt
1 ½ cups water
3 tablespoons coconut oil, melted
Optional: if on hand add 1 teaspoon slippery elm
Alternatives on the above: ½ cup almonds in place of pepitas
In a large bowl combine all ingredients, then mix well to combine.
Line a loaf tin with baking paper or use a silicone loaf mould.
Pour into loaf tin, flatten with the back of your spoon so the loaf is even then allow to sit for at least 2 hours or overnight if you are well prepared.
Preheat your oven to 160C and place the loaf in the middle of the oven.
Allow to cook for 1 hour or until top of loaf has become crisp.
Remove from oven, flip the loaf upside down onto a wire baking rack and peel away baking paper if present.
Place back into the oven and cook a further 1 hour or until the loaf sounds hollow when tapped.
Allow to cool at least one hour before slicing and serving.
Tips: this is delicious when fresh but after day one it will be best kept in the fridge up to 1 week or sliced and stored in the freezer up to 3 weeks. Toasting the loaf brings out the flavours.
Breakfast, Sides & Salads