This recipe is low in Saturated Fat, and very low in Cholesterol.
It is also a good source of Dietary Fiber and Phosphorus, and a very good source of Manganese.
Serves 24
300 g buckwheat, raw, organic
60 g chia seeds, organic
300 g water, (use half to soak chia seeds and the other half to combine in the food processor or blender)
1 1/2 teaspoons gluten free baking powder
1/2 teaspoon sea salt
Soak buckwheat in plenty of cold water for 2 hours until softened.
Soak chia seed in 1/2 cup cold water until gel like - this takes about 30 minutes.
Drain the buckwheat and rinse through a fine sieve.
Make sure all the water is fully drained.
Place the buckwheat into a food processor.
Add chia gel, 1/2 cup of water, baking powder and sea salt.
Mix in a food processor for 3 minutes. The bread mix should resemble a batter consistency with some whole buckwheat still left in the mix.
Spoon into a loaf tin lined with baking paper on all sides and the base.
Bake for 1 hour and 15 minutes until firm to touch and bounces back when pressed with your fingers. Remove from the oven and cool for approx. 30 minutes.
Remove from the tin and cool completely on a rack or board.
The bread should be slightly moist in the middle and crisp on the outside.
Cool completely before eating.
Serve delicate slices only when cold with a serrated knife.
Delicious lightly toasted on a pan.
+ Notes & Inspiration +
Buckwheat groats | dry | 1 cup = 170 g | Buckwheat groats | cooked | 1 cup = 168 g | Ratio (dry : water) | 1 : 2 | Cooking time | 15 minutes | 1 cup dry yields | 2.5 cups cooked | 420 grams cooked
This buckwheat batter also makes the most delicious pancakes or pizza crust.
Add 1 raw grated carrot before baking and use pure carrot juice in place of water in the recipe.
Store in the fridge for unto a week (make sure to wrap it well first)
Freeze if needed.
Delicious toasted on a hot cast iron pan.
Amended source: Buckwheat & Chia Bread | The Healthy Chef
It is also a good source of Dietary Fiber and Phosphorus, and a very good source of Manganese.
Serves 24
300 g buckwheat, raw, organic
60 g chia seeds, organic
300 g water, (use half to soak chia seeds and the other half to combine in the food processor or blender)
1 1/2 teaspoons gluten free baking powder
1/2 teaspoon sea salt
[ Method ]
Preheat oven to 160 C - fan assisted.Soak buckwheat in plenty of cold water for 2 hours until softened.
Soak chia seed in 1/2 cup cold water until gel like - this takes about 30 minutes.
Drain the buckwheat and rinse through a fine sieve.
Make sure all the water is fully drained.
Place the buckwheat into a food processor.
Add chia gel, 1/2 cup of water, baking powder and sea salt.
Mix in a food processor for 3 minutes. The bread mix should resemble a batter consistency with some whole buckwheat still left in the mix.
Spoon into a loaf tin lined with baking paper on all sides and the base.
Bake for 1 hour and 15 minutes until firm to touch and bounces back when pressed with your fingers. Remove from the oven and cool for approx. 30 minutes.
Remove from the tin and cool completely on a rack or board.
The bread should be slightly moist in the middle and crisp on the outside.
Cool completely before eating.
Serve delicate slices only when cold with a serrated knife.
Delicious lightly toasted on a pan.
+ Notes & Inspiration +
Buckwheat groats | dry | 1 cup = 170 g | Buckwheat groats | cooked | 1 cup = 168 g | Ratio (dry : water) | 1 : 2 | Cooking time | 15 minutes | 1 cup dry yields | 2.5 cups cooked | 420 grams cooked
This buckwheat batter also makes the most delicious pancakes or pizza crust.
Add 1 raw grated carrot before baking and use pure carrot juice in place of water in the recipe.
Store in the fridge for unto a week (make sure to wrap it well first)
Freeze if needed.
Delicious toasted on a hot cast iron pan.
Amended source: Buckwheat & Chia Bread | The Healthy Chef
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