Serves 12 / Makes 1 loaf
1 1/2 cups buckwheat
2 cups peeled and grated sweet potato (approx 1/2 medium / 250 g)
1/2 cup sunflower seeds
1/2 cup pepitas
1/2 cup sesame
1/2 cup psyllium husk
1/2 cup chia seeds
1/2 cup linseeds
1 teaspoon sea salt
1 1/2 cup water
1 1/2 tablespoons coconut oil
1 tablespoon slippery elm
Soak buckwheat overnight or for 2 hours. Drain and rinse, then combine in a large mixing bowl with all remaining ingredients. Pour into a lined 14x24cm loaf tin (or close to this size). Cover with tea towel and sit on bench top for 2 hours. Preheat oven to 150C, place loaf in middle rack of oven and cook 1 1/2 hours in the tin, then flip out of tin and place upside down and back into the oven for a further 1 hour. Remove from oven, allow to cool completely, then slice and serve.
This bread is best toasted with a beautiful nourishing source of fat to accompany – avocado, ricotta, butter, nut butter.
Store in fridge up to 1 week and freezer up to 3 weeks.
Breakfast, Mains, Sides & Salads, Snacks
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