GF: DF: SF: V: PALEO

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.