This Buckwheat and Chia bread is a beautiful recipe that I had been experimenting with for a while - it is also found on 'The Healthy Chef' website - I had already been experimenting with a similar recipe using chia seeds as an egg replacement and also using buckwheat seeds to make breads and the final recipe morphed together quite simply and then I spotted this recipe that was almost identical. I omitted the salt but you can of course keep this in.
This bread is more dense in nature compared to supermarket loaves, but has a sweet nutty flavour to it - tasting almost like 'porridge bread'. It also freezes well and then can be toasted to bring the warmth and crispiness.
Delicious served freshly toasted, with some Nuttelex and sliced smoked salmon and avocado, it is very nourishing and filling.
Ingredients:
3/4 cup or 300 g whole raw buckwheat seeds
1/4 cup or 60 g whole chia seed
1 cup or 250 mls water (use half to soak chia seeds and the other half to combine in the food processor or blender)
1/4 cup or 60 ml extra virgin Olive oil
2 tsps gluten free baking powder
1/2 tsp sea salt (optional)
Method:
Part 1
Soak the buckwheat seeds in plenty of cold water for 2 hours until softened.
Soak the chia seed in 1/2 cup of cold water until gel like – this takes about 30 minutes. It helps to stir this at the start so that the seeds soak up evenly and don't clump up.
Part 2
Preheat the oven on fan forced to 160°C
Drain the buckwheat and rinse through a fine sieve. Make sure all the water is fully drained and then place the buckwheat into a food processor.
Add the chia gel, another 1/2 cup of water, the olive oil, the baking powder and if using, the sea salt.
Mix in a food processor for 2 minutes. This should form a type of batter with some whole buckwheat still left in the mix.
Spoon the batter into a loaf tin lined with baking paper.
Bake in the oven for 1 hour and 15 minutes until firm to touch and bounces back when pressed with your fingers. Then remove it from the oven and allow to cool before serving.
When slicing into it, the bread should be slightly moist in the middle and crisp on the outside.
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