buckwheat bread

Ingredients

• Buckwheat groats

  Roasted, dry

  1 ¾ cup or 287g

• Psyllium Husk

  Whole Flakes - 365 Everyday Value

  2 tbsp or 12g

• Chia seeds

  Seeds, dried

  2 tbsp or 24g

• Water

  Plain, clean water

  1 cup or 237g

• Coconut oil

  3 tbsp or 41g

• Baking powder

  Leavening agents, low-sodium

  2 tsp or 10g

• Salt

  Table

  ½ tsp or 3g

Directions

1. Soak the buckwheat in enough water to cover, for at least two hours but not over 8. Rinse well. Meanwhile, combine the psyllium and chia with the water, stirring to combine. Let sit for about 10 minutes until thick. In a food processor or high speed blender, add the soaked buckwheat, psyllium gel, oil, salt, and baking powder. Puree until the mixture is sticky and most of the grains have been pureed to a mush. If you are using a blender, you may need to remove it form the base and stir it a couple of times. Scoop the mixture into a parchment lined loaf pan. Flattening the top with the back of the spoon to make sure it’s evenly spread out. Top with seeds if desired. Bake at 160 C for 90 minutes. Let the loaf sit for a few minutes before removing from pan.Let cool on a wire rack. Wait until the loaf is entirely cool before slicing. Loaf can be wrapped and stored in the refrigerator for up to a week, or sliced and frozen.