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Chia, quinoa and buckwheat bread
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Prep Time:
135 minutes
Cook Time:
80 minutes
Total Time:
215 minutes
Wholesome nuts, seeds, and grains elevate this gluten-free bread with a delightful nutty flavor and satisfying crunch.
Ingredients:
  • 332.50 ml raw buckwheat (see notes)
  • 250.00 ml Brazil nuts
  • 82.50 ml white chia seeds
  • 375.00 ml white quinoa
  • 250.00 ml sunflower seeds
  • 50.00 gm almond meal
  • Pinch of salt
  • 33.60 gm coconut oil
  • 57.20 gm honey
  • 375.00 gm water
  • 20.00 ml pepitas
  • 20.00 ml sunflower seeds, extra
Instructions:
  • In a food processor, pulse buckwheat and Brazil nuts until finely chopped. Transfer to a large bowl and combine with chia seeds, quinoa, sunflower seeds, almond meal, salt, coconut oil, honey, and water. Stir thoroughly and let sit for 1 hour 30 minutes, stirring halfway through.
  • 1. Preheat your oven to 180C/160C fan-forced and prepare a 9cm-deep, 11.5cm x 20cm loaf pan by greasing it and lining the base and sides with two layers of baking paper, making sure to extend the paper 2cm above the edges of the pan.
  • Spread half of the buckwheat mixture into the pan, pressing firmly with a spoon. Top with the remaining mixture, pressing down to level. Sprinkle pepitas and extra sunflower seeds on top, pressing gently to adhere.
  • Bake at current temperature for 1 hour, then decrease temperature to 160C/140C fan-forced. Continue baking for 20 minutes until a skewer inserted in the center comes out clean. If bread is over-browning, cover loosely with foil. Let it rest in the pan for 10 minutes. Gently remove from the pan and place on a wire rack lined with baking paper to cool. Slice and serve.

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