Sprouted Buckwheat and Chia loaf


Despair no more! All you lovers of toast and bread – this loaf ticks all the boxes!

Paleo, Vegan… whatever else you call it – It’s free of egg, dairy, gluten & sugar and packed with the nutrients of sprouted, organic buckwheat and chia seeds.

Perfect topped simply with avocado and a poached egg, or beside your range of home made dips and antipasti, or topped with bruschetta and grilled haloumi.

Remember the simple joy of topping a slice of bread? Do yourself a favour and get sprouting and baking!  


Sprouted Buckwheat and chia loaf
Yields 1
Healthy, grain free, dairy free, gluten fee, egg free BREAD!
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Cook Time
1 hr
Cook Time
1 hr
  1. 85 g desiccated or shredded coconut
  2. 1 kg water
  3. 1 tablespoon himalayan salt
  4. 1 tablespoon organic apple cider vinegar
  5. 1/2 cup chia seeds
  6. 1 kg soaked, sprouted buckwheat groats
  1. Begin the day before: soak roughly 800g of buckwheat in plenty of cold water sitting on the kitchen bench over night.
  2. In the morning rinse in a colander and soak again, by that afternoon give it another good rinse until none of the slimy goodness is left on the groats.
  3. Drain and rinse well. The buckwheat is activated and ready to sprout. It's nutritional profile is now at it's best and we are ready to capture it!
  4. Preheat your oven to 180C and line a large loaf tin or a couple of smaller ones
  5. Combine the coconut, water, acv, and salt in a high speed blender and process until smooth and creamy
  6. Add chia seeds and 1KG of your prepared buckwheat, and pulse until it resembles a thick and lumpy porridge.
  7. If you blend it too much you will end up with air pockets in your loaf.
  8. Pour the mixture into your lined loaf tins and bake at 180 until a skewer comes out clean (1 hour for 1 large loaf)
  1. Buckwheat is relatively inexpensive and a relative of the rhubarb family.
  2. Any leftover activated groats can be seasoned and dehydrated to make your own Buckinis or used in my apple pie granola.
  3. Experiment by adding different flavour enhancers at the stage where you add in the buckwheat and chia seeds. Try a cup of roast pumpkin or some of your favourite herbs or good old garlic and parmesan if that's your thing 🙂
  4. It's great topped fresh and warm, I also enjoy slices of it fried in a little coconut oil to make it crunchy
Food With a Conscience http://www.foodwithaconscience.com.au/


  1. September 13, 2016 at 9:30 pm

    Yum!!! We will have to give this a go!
    We have put activating and sprouting in the too hard basket but this sounds doable! Thanks!

    • Pete-Reply
      September 14, 2016 at 3:01 pm

      Lol! yes! it’s so much easier than you think and totally worth it. Let me know how you go with the recipe.

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