The buckwheat seeded loaf you need in your life

I'm such a fan of seeded loaves. I'd drive to the other side of town especially to buy one (and the raw treats if I'm being completely honest). Or I'd sometimes pick up a loaf at the markets. I felt like I could never make a loaf as good as these, until my friend introduced me to this incredibly simple recipe.

Not only is it nutrient dense, filling, and delicious, it's also incredibly easy to make. And cheap. We worked out it is probably around four odd bucks a loaf – and that's organic pricing. It's gluten free, dairy free, sugar free, grain free so vegan and paleo friendly too for the paleo-ers out there. It might sound weird saying it's vegan because you'd think all bread is vegan right? Well a lot use milk powder, this doesn't.

While there are a zillion combos you could choose from – I have only a few favourites. PB & J. Who doesn't love that. Banana, maple and cinnamon – for the sweet tooth. But my ultimate fave has got to be Avocado, basil pesto, cashew sour cream, sauerkraut, micro greens, and a little hummus or cherry toms if there are any going around. I feel like sometimes I'm living on the stuff, which is great because it's healthy, fast to prepare, and excellent breastfeeding fuel. Sometimes I find with three little boys all under five I can get caught up doing things and forget to have a proper meal myself, so having this in the fridge is ideal!

Best Buckwheat loaf Recipe:

2 c buckwheat groats

1 c sunflower seeds

1/2 pumpkin seeds

Soak the above in filtered water overnight. Rinse and drain in the morning.

In a separate bowl combine:

1/4 c linseed

1/4 c chia

1/2 water

Do not rinse. Add to the above soaked and drained seeds along with 1/4 t salt, and an optional 1 T of fennel seeds and 1 T of caraway seeds.

Whizz it up in the food processor then pour/scrape with a spatula into a lined loaf tin.

Bake at 150 for approximately 45 minutes, it will be slightly golden on top and firm to the touch.

Allow to cool and then slice with a bread knife. Will store well in the freezer or last about a week in the fridge.



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