- Serves 12
- Prep in 6-12 hours soaking
- Cook in 50 minutes
I often feel like it’s the classic things that people want help with the most, & what could be more simple than a perfect slice of toast?
I’ve often said the issue with gluten free options is you either get a super dense (& delicious) but quite heavy paleo style bread made with lots of healthy fats, or you get a refined white product. The middle ground being hard to find because gluten free grains don’t really want to hold together!
But fear not, this new creation of mine lands itself perfectly in the centre (hurray!). Bring on the toast!
- Simple & Delicious
- Freezes Well
- Vegan + Sugar, Gluten & Yeast Free
- Great For The Gut
215g raw buckwheat groats
300ml cold water
100g jumbo oats
60g sunflower seeds
60g pumpkin seeds
50g sesame seeds
1 1/2 tablespoons psyllium husk or chia seeds
1/2 teaspoon bicarbonate of soda
1 tablespoon apple cider, sherry or white wine vinegar
Large pinch of salt
Place the buckwheat in a large bowl & cover with double its volume of cold water. Leave to soak for 6-12 hours.
Preheat your oven to 180C, line a loaf tin with parchment paper.
Drain & rinse the buckwheat really well then add to a blender with the measured water. Purée until you have a smooth batter. Decant to a bowl & add everything else except the bicarbonate of soda & vinegar. Leave to sit for 15 minutes.
Then add the bicarbonate & vinegar, mix well, transfer to your tin & bake in the centre of the oven for 50 minutes until it sounds hollow when tapped. Leave in the tin for 10-15 minutes before turning out onto a wire rack to cool completely before slicing.
Use within 4 days or slice & freeze for up to 3 months.