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!
- 85 g desiccated or shredded coconut
- 1 kg water
- 1 tablespoon himalayan salt
- 1 tablespoon organic apple cider vinegar
- 1/2 cup chia seeds
- 1 kg soaked, sprouted buckwheat groats
- Begin the day before: soak roughly 800g of buckwheat in plenty of cold water sitting on the kitchen bench over night.
- 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.
- 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!
- Preheat your oven to 180C and line a large loaf tin or a couple of smaller ones
- Combine the coconut, water, acv, and salt in a high speed blender and process until smooth and creamy
- Add chia seeds and 1KG of your prepared buckwheat, and pulse until it resembles a thick and lumpy porridge.
- If you blend it too much you will end up with air pockets in your loaf.
- Pour the mixture into your lined loaf tins and bake at 180 until a skewer comes out clean (1 hour for 1 large loaf)
- Buckwheat is relatively inexpensive and a relative of the rhubarb family.
- Any leftover activated groats can be seasoned and dehydrated to make your own Buckinis or used in my apple pie granola.
- 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 🙂
- It's great topped fresh and warm, I also enjoy slices of it fried in a little coconut oil to make it crunchy